Caramelized Mushroom & Brie Puff Pastry Pull-Apart

Ingredients:

Mushroom Filling:

2 tablespoons olive oil (30 ml)

2 tablespoons butter (30 g)

3 cups mushrooms (cremini or button), finely chopped (300 g / 10.5 oz)

1 small onion, finely diced (80 g / 2.8 oz)

2 cloves garlic, minced (6 g)

1/2 teaspoon salt (3 g)

1/4 teaspoon black pepper (1 g)

1 teaspoon fresh thyme leaves (2 g)

Cheese:

200 g Brie cheese, rind on, cut into small cubes (7 oz)

Pastry:

2 sheets puff pastry, thawed (460 g / 1 lb total)

1 egg, beaten (for egg wash)

Optional Garnish:

Fresh thyme or parsley, finely chopped (2–3 g)

Flaky sea salt

Directions:

Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.

Heat olive oil and butter in a skillet over medium heat.

Add onion and sauté for 3–4 minutes until softened.

Add mushrooms and cook for 8–10 minutes, stirring occasionally, until deeply caramelized and moisture has evaporated.

Stir in garlic, salt, black pepper, and thyme. Cook for 30 seconds, then remove from heat and let cool slightly.

Lay one puff pastry sheet on the prepared baking sheet.

Spread the mushroom mixture evenly over the pastry, leaving a 2 cm / 1-inch border.

Scatter Brie cubes evenly over the mushrooms.

Place the second puff pastry sheet on top and gently press to seal.

Using a sharp knife, cut the pastry into a pull-apart pattern (tree, grid, or strips), leaving the center intact if desired.

Twist or slightly separate sections for texture.

Brush generously with beaten egg and sprinkle lightly with flaky salt if using.

Bake for 25–30 minutes, until puffed, golden brown, and bubbling.

Cool for 5 minutes, garnish with fresh herbs, and serve warm.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 410 kcal per serving | Servings: 6–8 servings