Christmas braided bread with camembert, spiced pear and pecans

Instructions

1. 1

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

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   2. In a skillet over medium heat, melt 15 g (1 tbsp) of the butter. Add the yellow onion with the salt and cook for 10 to 12 minutes, stirring, until soft and golden. Stir in the brown sugar and cook 2 minutes more until lightly caramelized. Remove from the heat and let it cool slightly.

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   3. In the same skillet, add the remaining 10 g (about 2 tsp) butter. Add the pear, ground cinnamon, ground nutmeg, and black pepper. Cook for 3 to 4 minutes over medium heat until the pear is just tender but still holds its shape. Mix in the fresh thyme leaves and let cool for 5 minutes.

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   4. Roll out the puff pastry on a lightly floured surface or on its own parchment. If needed, gently stretch it into a rectangle about 12 x 14 inches.

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   5. Visually mark a center strip running lengthwise down the pastry. Spread the Dijon mustard over that center strip, leaving the edges bare. Layer on the caramelized onion, then the spiced pear, and finally the camembert in pieces. Finish with the toasted pecans.

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   6. Using a knife, cut diagonal strips 2 to 3 cm / 1 inch wide on both sides of the filling. Fold the strips over the center, alternating sides, to create a braid, pressing lightly at the ends to seal.

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   7. Transfer the braid to the prepared tray. Brush the entire surface with the beaten egg.

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   8. Bake for 25 to 30 minutes at 200 °C / 400 °F, until the braid is puffed and deeply golden. If it browns too quickly, loosely cover it with foil for the last 8 to 10 minutes.

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   9. Let it rest for 10 minutes before slicing so the filling can settle. Serve warm.

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    10. For a more aromatic finish, sprinkle a few extra fresh thyme leaves on top just before serving.