Turkey and Cheddar Puff Pastry Braid
Ingredients
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1 tablespoon all-purpose flour
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1 sheet frozen puff pastry
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4 turkey slices
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1 tablespoon Dijon mustard
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3 cheddar cheese slices
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1 large egg, lightly beaten
Tools
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parchment paper
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chopping board
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knife
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June Pan
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pastry brush
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rolling pin
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offset spatula
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode.
June Oven
Roll out the puff pastry
Place the puff pastry on a sheet of parchment paper. With a rolling pin lightly dusted with flour, roll out the unfolded puff pastry sheet into a rectangle about 9” x 14”.
1 tablespoon all-purpose flour
1 sheet frozen puff pastry
parchment paper
rolling pin
Add the filling
With the puff pastry’s short side facing you, spread a thin layer of mustard vertically down the middle third of the pastry, leaving about 3” on either side, and 1” on the top and bottom, uncovered. Layer the turkey slices over the mustard and top with the cheese slices.
4 turkey slices
1 tablespoon Dijon mustard
3 cheddar cheese slices
offset spatula
Cut the pastry
Cut away the 4 corner triangles of pastry.
knife
Continue cutting the pastry
On the right side of the filling, make 7 downwardly-diagonal cuts about 1” apart, to within ½” of the filling. Repeat on the opposite side.
Braid and seal the pastry
Fold the top 1” of pastry down over the filling. Working from the top (with the short side of the pastry still facing you), pull the top left strip of pastry up and over the filling to the right side. Pull the top right strip of pastry up and over the filling to the left side. Continuing to alternate sides, pull the remaining pastry strips up and over the filling until you reach the bottom. Then fold the bottom 1” of pastry up. When you reach the bottom strips, tuck the edges of the strips under the pastry to seal the braid.
Transfer to the June Pan and brush with egg wash
Carefully transfer the parchment with the sealed braid to a June Pan. Brush the pastry all over with the beaten egg.
1 large egg, lightly beaten
pastry brush
Bake the braid
Place the braid on the middle shelf of the June Oven and bake for 20 minutes, or until golden brown and puffed.
Cool slightly and serve
Allow the braid to cool 5 minutes before slicing crosswise into 4 pieces and serving.
