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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.

Ingredients

Scale

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

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