Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Introduction

This Savory Mushroom & Gruyère Puff Pastry Braid is a delightful mix of earthy mushrooms and creamy cheeses wrapped in golden, flaky pastry. It’s a perfect appetizer or light meal that looks impressive yet is easy to make at home.

Ingredients

• 1 sheet puff pastry, thawed
• 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 tsp dried)
• 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. Step 1: Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
2. Step 2: In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft, about 5 minutes.
3. Step 3: Stir in garlic and mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
4. Step 4: Add thyme, salt, pepper, and wine (if using). Cook until liquid is absorbed, then reduce heat.
5. Step 5: Stir in cream cheese, Parmesan, and Dijon mustard (if using). Mix well to form a creamy texture. Remove from heat and stir in Gruyère.
6. Step 6: Add one beaten egg to the filling and mix quickly to combine. Let the filling cool slightly.
7. Step 7: Unroll the puff pastry. Cut 8 diagonal strips along each long side, leaving the center intact for the filling.
8. Step 8: Spread the filling down the center, leaving space at the top and bottom. Fold the ends over the filling, then braid the strips over it, alternating sides.
9. Step 9: Transfer the pastry braid to the prepared baking tray. Brush with the remaining beaten egg.
10. Step 10: Bake for 20–22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing.
11. Step 11: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• For extra flavor, add a splash of soy sauce or balsamic vinegar when sautéing the mushrooms.
• Substitute Gruyère with fontina or mozzarella for a different cheese blend.
• Make it vegetarian by skipping the wine or using vegetable broth instead.
• Use frozen puff pastry but ensure it’s fully thawed before working with it.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through to preserve the pastry’s crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the mushroom and cheese filling a day ahead. Store it in the refrigerator and bring to room temperature before assembling the braid.

Can I freeze the assembled braid before baking?

You can freeze the assembled, unbaked puff pastry braid. Wrap it well and freeze for up to 1 month. Bake from frozen, adding extra time to ensure it’s cooked through.

Savory Mushroom & Gruyère Puff Pastry Braid Recipe

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★★★★★

4.6 from 89 reviews

• Author: Rafael
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Savory Mushroom & Gruyère Puff Pastry Braid is a delectable appetizer or light meal featuring a creamy mixture of sautéed mushrooms, onions, and garlic combined with cream cheese, Parmesan, and Gruyère cheeses. Wrapped in flaky puff pastry and baked to golden perfection, it offers a beautiful presentation and rich, satisfying flavors perfect for gatherings or cozy dinners.

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Ingredients

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Pastry

• 1 sheet puff pastry, thawed
• 2 large eggs, divided

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)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prepare for baking the pastry braid.
2. Sauté Onions: In a large skillet over medium heat, warm the olive oil and butter. Add the finely diced onion and cook until soft and translucent, about 5 minutes.
3. Add Garlic and Mushrooms: Stir in the minced garlic and sliced cremini mushrooms. Sauté the mixture until the mushrooms are browned and most of the moisture has evaporated, approximately 8 minutes.
4. Season and Deglaze: Add fresh thyme leaves (or dried thyme), salt, and black pepper to the skillet. Pour in the dry white wine if using, and cook until the liquid is absorbed, then reduce the heat to low.
5. Create Creamy Filling: Stir in the cream cheese, grated Parmesan, and Dijon mustard if using. Mix thoroughly to create a creamy texture. Remove from heat and fold in the grated Gruyère cheese.
6. Incorporate Egg: Beat one of the eggs and quickly mix it into the filling to bind the ingredients. Allow the filling to cool slightly before assembling the braid.
7. Prepare Puff Pastry: Unroll the thawed puff pastry sheet on a flat surface. Cut 8 diagonal strips along each long edge of the pastry, leaving the center section intact for the filling.
8. Assemble Braid: Spread the cooled filling evenly down the center of the pastry, leaving some space at the top and bottom. Fold the ends over the filling, then alternate folding the diagonal strips over the filling to create a braid pattern.
9. Brush with Egg Wash: Transfer the braid onto the prepared baking tray lined with parchment paper. Beat the remaining egg and brush it over the entire surface of the braid to ensure a golden, glossy finish.
10. Bake: Bake in the preheated oven for 20 to 22 minutes, or until the puff pastry is golden brown and fully puffed.
11. Cool and Garnish: Let the braid cool for about 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm for best flavor.

Notes

• This recipe can be served as an appetizer, brunch item, or a light main dish accompanied by a green salad.
• If you prefer a vegetarian wine option, ensure the dry white wine used is vegan-friendly.
• To save time, use pre-sliced mushrooms but sauté them thoroughly to remove moisture and intensify the flavor.
• Make sure puff pastry is well thawed at room temperature for easy handling and better puff.
• The Dijon mustard is optional but adds a pleasant tanginess to the filling.
• Leftovers can be refrigerated and gently reheated in the oven to maintain flakiness.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired

Keywords: puff pastry, mushroom braid, Gruyère cheese, savory pastry, appetizer, vegetarian recipe, baked pastry, cream cheese filling