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Savory Mushroom and Gruyère Puff Pastry Braid Recipe

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4.8 from 9 reviews

Enjoy a delicious Savory Mushroom & Gruyère Puff Pastry Braid featuring a creamy blend of sautéed mushrooms, garlic, onions, and rich cheeses wrapped in flaky puff pastry. Perfect as a warm appetizer or elegant snack for gatherings.

Ingredients

Puff Pastry and Filling

  • 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 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. 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 Onion: In a large skillet, heat olive oil and butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes.
  3. Cook Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms, sautéing for about 8 minutes until the mushrooms are browned and all moisture has evaporated.
  4. Add Seasonings and Wine: Mix in the fresh thyme leaves, salt, black pepper, and white wine if using. Continue cooking until the wine liquid is fully absorbed, then reduce the heat.
  5. Combine Cheeses: Stir the cream cheese, Parmesan cheese, and Dijon mustard into the mushroom mixture to create a creamy filling. Remove from heat and fold in the grated Gruyère cheese.
  6. Incorporate Egg: Add one beaten egg to the filling mixture and stir quickly to combine. Allow the filling to cool slightly before assembling.
  7. Prepare Puff Pastry: Unroll the thawed puff pastry sheet and cut 8 diagonal strips down each long side, leaving the center panel intact for the filling.
  8. Assemble Braid: Spread the mushroom and cheese filling down the center panel, leaving space at the top and bottom edges. Fold the ends over the filling, then alternately fold the strips from each side in a braid pattern over the filling to enclose it.
  9. Apply Egg Wash: Transfer the assembled braid to the prepared baking tray using the parchment paper. Brush the braid surface with the remaining beaten egg for a glossy finish.
  10. Bake Pastry: Bake in the preheated oven for 22 minutes or until the puff pastry is golden brown and puffed up. Remove from oven and let cool for 10 minutes before slicing.
  11. Garnish and Serve: Sprinkle chopped fresh parsley on top for garnish, then serve the braid warm as an appetizer or savory snack.

Notes

  • For a vegetarian version, ensure that the Parmesan cheese used is vegetarian-friendly or substitute with a vegetarian cheese alternative.
  • If white wine is unavailable, you can substitute with vegetable broth or omit it altogether.
  • Allow the filling to cool before assembling to prevent the puff pastry from becoming soggy.
  • Use chilled puff pastry for easier handling and better puff during baking.
  • Fresh thyme provides the best flavor, but dried thyme at half the quantity works well too.
  • Serve with a light green salad for a more complete meal option.

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