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Turkey and Cheddar Puff Pastry Braid

Its popularity across all ages makes this puff pastry braid a great snack, game day bite or appetizer. Customize yours with different deli meats, cheeses and spreads--June’s Pesto and Caramelized Onions are delicious additions, or you can use leftover beet pastrami from June’s Beet Reuben along with Russian dressing and sliced Swiss for a twist on the classic Reuben sandwich. The sky’s the limit.

Prep Time — 15 min
Cook Time — 20 min
Servings — 4
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Ingredients

1 tablespoon all-purpose flour

1 sheet frozen puff pastry

4 turkey slices

1 tablespoon Dijon mustard

3 cheddar cheese slices

1 large egg, lightly beaten

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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.

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