Strata in Puff Pastry
Get ready to impress at your next brunch gathering with this show-stopping Strata in Puff Pastry! This recipe takes the traditional egg-based strata to luxurious new heights by wrapping it in flaky, buttery puff pastry for a golden, melt-in-your-mouth finish. Packed with sautéed baby spinach, earthy mushrooms, creamy sharp cheddar cheese, and an optional touch of savory ham or turkey, this dish is as hearty as it is elegant. Perfect for holidays or weekend entertaining, this stunning centerpiece is baked to perfection in a springform pan, ensuring both impressive presentation and easy serving. Whether served warm with a fresh side salad or enjoyed as a standalone star, this puff pastry strata is guaranteed to leave your guests raving.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 6 pieces large eggs
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 cups Baby spinach
- 1 cup crimini or button mushrooms, sliced thinly
- 0.5 cup diced cooked ham or turkey (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour (for dusting work surface)
- 1 piece egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
Thaw the puff pastry sheets according to the package instructions.
In a medium skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5 minutes until softened. Add the baby spinach and cook for an additional 2 minutes, until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Gently stir in the sautéed spinach and mushrooms, shredded cheddar cheese, and diced cooked ham or turkey (if using).
Lightly dust a clean work surface with flour. Roll out each puff pastry sheet to approximately 12x12 inches.
Grease a 9-inch springform pan. Carefully press one puff pastry sheet into the bottom and sides of the pan, letting the edges overhang.
Pour the egg and vegetable mixture into the prepared pan over the puff pastry.
Cover the egg mixture with the second puff pastry sheet. Pinch the edges of both puff pastry sheets together to seal, and trim off any excess pastry.
Whisk together the egg and water to make an egg wash. Brush the top of the puff pastry with the egg wash for a golden finish.
Using a sharp knife, cut 3-4 small slits in the top pastry to allow steam to escape during baking.
Place the springform pan on a baking sheet to catch any potential drips and bake for 40-45 minutes, or until the puff pastry is golden brown and puffed, and the egg custard is set.
Remove from the oven and allow to cool for 10 minutes before releasing from the pan.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.0 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1400 mg | 108% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
