Mushroom & Gruyère Puff Pastry Braid Recipe
This Mushroom & Gruyère Puff Pastry Braid is a savory, buttery, and flaky appetizer featuring a rich blend of cremini mushrooms, cream cheese, Parmesan, and Gruyère cheese wrapped in golden puff pastry. Perfect for gatherings or a cozy snack, it combines sautéed mushrooms with herbs and creamy cheeses for a deliciously indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed but kept cold
Mushroom Filling
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
- 1 teaspoon Dijon mustard (optional)
- 8 ounces cream cheese
- ¾ cup Parmesan cheese, grated
- ½ cup Gruyère cheese, grated
Finishing
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Sauté Onions and Garlic: In a skillet over medium heat, melt butter and warm the olive oil. Cook the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Cook Mushrooms and Season: Add the sliced cremini mushrooms to the skillet. Cook for about 8 minutes until they are browned and any moisture has evaporated. Season with fresh thyme, salt, and black pepper. Optionally, add a splash of white wine and cook until the liquid evaporates.
- Add Cheeses and Creaminess: Lower the heat and stir in the cream cheese, grated Parmesan, and Dijon mustard if using, until the mixture is creamy and smooth. Remove the skillet from heat and gently fold in the grated Gruyère cheese. Allow the filling to cool slightly.
- Prepare Puff Pastry: Unroll the chilled puff pastry on a piece of parchment paper. Cut 8 diagonal strips along each long side of the pastry, leaving the center portion intact to hold the filling.
- Assemble the Braid: Spread the mushroom and cheese mixture evenly down the center of the pastry. Fold the top and bottom edges of the pastry inward slightly to secure the filling. Braid the diagonal strips over the filling, alternating sides, to fully enclose it. Press gently to seal the braid.
- Egg Wash and Bake: Transfer the assembled braid on the parchment paper to the prepared baking sheet. Brush the top of the braid generously with the beaten egg to achieve a glossy, golden finish.
- Bake and Cool: Bake in the preheated oven for 20 to 22 minutes, or until the pastry is puffed and a deep golden brown. Remove from oven and let cool for 10 minutes before slicing and serving. Garnish with freshly chopped parsley if desired.
Notes
- Ensure the puff pastry is kept cold until assembly to help it puff nicely during baking.
- You can substitute white wine with vegetable broth or skip it entirely if preferred.
- Gruyère can be replaced with Emmental or Swiss cheese for a similar flavor profile.
- For a vegan version, use plant-based cheeses and butter alternatives, and ensure the puff pastry is vegan-friendly.
- Egg wash can be substituted with milk or a plant-based milk to achieve a less glossy finish.
- This braid can be served warm or at room temperature, making it ideal for parties and brunches.
Keywords: mushroom puff pastry, gruyere braid, savory pastry, vegetarian appetizer, flaky puff pastry, cheesy mushroom tart
