Every holiday season for the past handful of years, I’ve seen these braided star breads floating around the internets and I’ve always been so intrigued. They’re so pretty and always look super flaky, buttery and just so yum. This year I finally had to make my own, so today we have our Herb and Cheese Braided Star Bread!
This recipe is SUPER simple, especially since we’re using store bought puff pastry and just mixing all the filling ingredients together. It really makes for an awesome last minute appetizer for guests, or to bring to a holiday party. This is so yummy on its own, but also really great served with a side of jam to spread on or honey for drizzling! Enjoy! xx, Jenny
Herb and Cheese Braided Star Bread
Servings:
INGREDIENTS
- 2 sheets puff pastry, each rolled to a 12”x12” square
- 4 ounces mascarpone, softened
- ¼ cup shredded gruyere cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons thinly sliced chives
- 1 teaspoon minced thyme
- 1 teaspoon minced sage
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 egg, beaten
INSTRUCTIONS
- Preheat oven to 400˚F.
- Lay puff pastry sheets onto a clean surface, side by side and place a 10” (in diameter) bowl upside down, over each sheet and trim around the edge to create 2 even circles.
- In a mixing bowl combine mascarpone, gruyere, Parmesan, chives, thyme, sage, salt, and pepper. Stir together.
- Evenly spread mascarpone mixture over one of the puff pastry rounds and carefully place the other round on top.
- Transfer circles to a baking sheet lined with parchment.
- Place a 2.5” (in diameter) prep bowl upside down over the surface and using a sharp knife create 16 even cuts around the circle, from the center (where the prep bowl’s edge starts) to the outer edge of the circle ‘sandwich’. You should end up with something that looks like a ‘sun with rays’.
- Remove the prep bowl starting from one side, grab 2 of the cut strips and twist them both outward twice before bringing the two edges together and pinching them closed.
- Add 1 tablespoon water to the beaten egg and brush mixture over the whole star.
- Optional step: Using a small, star shaped cookie cutter, cut a star from the center of the braided bread.
- Bake braided star bread for 20 to 25 minutes or until golden brown and puffed. Allow bread to cool for about 10 minutes and serve.
NOTES
- *Makes 1 (10 inch) Bread
Calories: 432kcal Carbohydrates: 28g Protein: 8g Fat: 32g Saturated Fat: 11g Cholesterol: 40mg Sodium: 274mg Potassium: 45mg Fiber: 1g Sugar: 1g Vitamin A: 306IU Vitamin C: 1mg Calcium: 86mg Iron: 2mg
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Made this for thanksgiving along with your root vegetable recipe. Definitely a hit at our table. Typically, our rolls are are uneaten and returned to their bag after dinner. Not this time! The entire ring of pastry was eaten. Again, thank you for another good recipe.
This looks amazing! Thanks for sharing – wish there were more photos of the prep.
Agreed, step-by-step photos of the process would add a lot to this otherwise delicious post. Saving and will definitely make soon.
Hi Michelle! We are (slowly – we have over 800 posts!) making our way through our catalog of recipes and adding more detail – like step step by steps. So just know we are working on it!!!
Its great dish. Thanks for sharing.
I totally cheated and used Boursin cheese instead of your filling, but this was the most beautiful presentation ever with our Christmas dinner!
Must try these!
Thinking of giving them as gifts to the neighbors… should they be eaten right away or can they be stored (if so, how long?)
How many people would this feed? 6-8?
Yes, just about 6!
I agree with Amanda…..I understand up to the part where you start twisting the pastry….I would love to make this tomorrow morning for a luncheon I am going to!
I feel like I need to see more step by step directions to understand how to make this. Sounds good though.
https://www.kingarthurflour.com/recipes/cinnamon-star-bread-recipe
This will give you a better idea of what you’re doing, and also a recipe to make the dough!
Hi Jenny,
Do you think this could be frozen before being cooked?
Thanks Carol.
Absolutely!