Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Introduction

This savory mushroom and Gruyère puff pastry braid is a perfect blend of creamy, cheesy filling wrapped in flaky, golden pastry. It makes an impressive appetizer or a cozy meal that’s easy to prepare and full of comforting flavors.

Ingredients

• 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
• 1 sheet puff pastry, thawed
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Step 2: 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. Step 3: Stir in the garlic and sliced mushrooms, and sauté until the mushrooms are browned and most of the moisture has evaporated, about 8 minutes.
4. Step 4: Add the thyme, salt, pepper, and white wine if using. Continue cooking until the liquid is absorbed, then reduce the heat.
5. Step 5: Stir in the cream cheese, Parmesan cheese, and Dijon mustard. Mix well until smooth and creamy. Remove from heat and stir in the Gruyère cheese.
6. Step 6: Add one beaten egg to the mushroom mixture and stir quickly to combine. Let the mixture cool slightly.
7. Step 7: Unroll the puff pastry sheet on a clean surface. Cut 8 diagonal strips along each long side of the pastry, leaving the center intact for the filling.
8. Step 8: Spread the mushroom filling evenly down the center of the pastry, leaving space at the top and bottom. Fold the ends of the pastry, then braid the strips over the filling, alternating sides.
9. Step 9: Transfer the braided pastry to the prepared baking tray. Brush the top with the remaining beaten egg.
10. Step 10: Bake for 20–22 minutes, or until the pastry is golden brown and puffed.
11. Step 11: Let the braid cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips & Variations

• For extra flavor, try adding sautéed shallots or a pinch of nutmeg to the filling.
• If you prefer a vegetarian option without wine, simply omit the white wine and add a splash of vegetable broth instead.
• Use store-bought Gruyère or substitute with Swiss cheese for a similar taste.
• Make sure the filling cools slightly before assembling to prevent the puff pastry from getting soggy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 325°F (160°C) for about 10 minutes to restore the crispiness of the pastry. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other type of mushroom?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or a mix for varied texture and flavor.

Can I prepare the filling in advance?

Absolutely. The filling can be made a day ahead and stored in the refrigerator. Just bring it to room temperature before assembling to ease spreading.

Savory Mushroom & Gruyère Puff Pastry Braid Recipe

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4.9 from 91 reviews

This Savory Mushroom & Gruyère Puff Pastry Braid combines earthy cremini mushrooms sautéed with aromatic onions, garlic, and thyme, all enveloped in a creamy blend of cream cheese, Parmesan, and Gruyère cheeses. Wrapped in flaky puff pastry and baked to golden perfection, this elegant yet comforting dish is perfect for an appetizer or light meal.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the Pastry:

• 1 sheet puff pastry, thawed
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to ensure the braid doesn’t stick during baking.
2. Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Cook the Mushrooms: Add the minced garlic and sliced cremini mushrooms to the skillet. Sauté until the mushrooms release their moisture and become golden brown, about 8 minutes.
4. Add Herbs and Wine: Stir in the fresh thyme, salt, and black pepper to taste. Pour in the dry white wine, if using, and simmer until the liquid is fully absorbed, then reduce the heat.
5. Make the Filling: Mix in the cream cheese, grated Parmesan cheese, and Dijon mustard (optional). Stir continuously until the mixture is smooth and creamy. Remove the pan from heat and gently fold in the grated Gruyère cheese.
6. Incorporate Egg: Beat one egg separately and quickly stir it into the mushroom and cheese mixture to help bind the flavors. Allow the filling to cool slightly to prevent melting the pastry.
7. Prepare the Puff Pastry: Unroll the thawed puff pastry on a clean surface. Using a sharp knife, cut 8 diagonal strips along each long edge of the pastry, leaving the central strip uncut for the filling.
8. Assemble the Braid: Spread the cooled mushroom filling evenly down the center uncut strip, leaving some space at the ends. Fold the top and bottom ends over the filling to seal it. Alternately fold the diagonal strips from each side over the filling to create a braided effect.
9. Bake the Braid: Transfer the puff pastry braid to the prepared baking tray. Beat the remaining egg and brush it generously over the braid to give it a golden, glossy finish.
10. Bake: Place the tray in the preheated oven and bake the braid for 20 to 22 minutes, or until the pastry is puffed and golden brown.
11. Cool and Serve: Remove from the oven and allow the braid to cool for about 10 minutes. Sprinkle with chopped fresh parsley for garnish before slicing and serving warm.

Notes

• Using dry white wine in the filling is optional but adds a nice depth of flavor.
• Make sure the filling cools before assembling to prevent the puff pastry from becoming soggy.
• Puff pastry should be kept cold until ready to use for best results.
• For a vegetarian diet, confirm that the cheese used does not contain animal rennet.
• This dish pairs well with a light salad or a bowl of soup for a complete meal.

Keywords: mushroom puff pastry, Gruyère pastry braid, savory puff pastry, mushroom braid, appetizer, vegetarian pastry