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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
Bake: Bake in the preheated oven for 20 to 22 minutes, or until the puff pastry is golden brown and fully puffed.
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