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Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Savory Mushroom & Gruyère Puff Pastry Braid Recipe
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★★★★★

4.7 from 12 reviews

This Savory Mushroom & Gruyère Puff Pastry Braid is a delicious and elegant appetizer or main dish featuring a flaky puff pastry filled with a creamy blend of sautéed mushrooms, cream cheese, Parmesan, and Gruyère. Perfect for gatherings or a cozy meal, it combines earthy flavors with rich, cheesy goodness in a beautifully braided presentation.

Ingredients

Scale

Puff Pastry

  • 1 sheet puff pastry, thawed

Filling

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz cremini mushrooms, sliced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and black pepper, to taste
  • 1/4 cup dry white wine (optional)
  • 8 oz cream cheese
  • 3/4 cup Parmesan cheese, finely grated
  • 1/2 cup Gruyère cheese, grated
  • 1 teaspoon Dijon mustard (optional)
  • 2 large eggs, divided
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Oven and Tray: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking.
  2. Sauté Onions: In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  3. Cook Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms. Sauté until mushrooms are browned and the moisture has evaporated, approximately 8 minutes.
  4. Add Seasoning and Wine: Add fresh thyme leaves, salt, black pepper, and white wine if using. Continue cooking until the wine has mostly evaporated and the mixture is well combined. Reduce the heat to low.
  5. Mix Cheeses and Mustard: Stir in the cream cheese, Parmesan cheese, and Dijon mustard (if using) until creamy and well blended. Remove the skillet from heat and fold in the grated Gruyère cheese.
  6. Incorporate Egg: Add one beaten egg to the filling mixture and mix quickly to combine. Allow the filling to cool slightly to make it easier to handle.
  7. Prepare Puff Pastry: Unroll the thawed puff pastry sheet onto a flat surface. Cut 8 diagonal strips on each long side, leaving the center section intact to hold the filling.
  8. Fill and Braid: Spread the mushroom and cheese filling evenly down the center of the puff pastry, leaving space at the top and bottom edges. Fold the ends of the pastry over the filling, then braid the diagonal strips over the center in an alternating pattern, creating a braided effect.
  9. Transfer and Brush: Transfer the braided pastry gently to the prepared baking tray using the parchment paper. Brush the surface with the remaining beaten egg to add shine and help with browning.
  10. Bake: Bake in the preheated oven for 20 to 22 minutes or until the pastry is golden brown and puffed up.
  11. Garnish and Serve: Let the braid cool for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm for best flavor and texture.

Notes

  • To make this recipe vegetarian, ensure the white wine used is suitable and omit if needed or substitute with vegetable broth.
  • Use fresh thyme for better flavor, but dried thyme is a good substitute.
  • Allow filling to cool slightly before handling to prevent the puff pastry from becoming soggy.
  • This braid can be prepared ahead and refrigerated before baking; bake when ready.
  • For a dairy-free variation, substitute cheeses and butter with plant-based alternatives.

Nutrition

Keywords: Savory puff pastry, Mushroom braid, Gruyère recipe, Cheese pastry, Vegetarian appetizer, Easy party food, Puff pastry braid

Find it online: https://cheframiflavor.com/savory-mushroom-and-gruyere-puff-pastry-braid-recipe/