Savory Mushroom & Gruyère Puff Pastry Braid Recipe
This Savory Mushroom & Gruyère Puff Pastry Braid combines a flaky, golden puff pastry filled with a creamy blend of sautéed mushrooms, rich Gruyère, Parmesan, and cream cheese, accented with fresh thyme and a hint of Dijon mustard. Perfect as an elegant appetizer or a satisfying vegetarian main, this recipe offers a comforting yet sophisticated dish that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed
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 tsp dried)
- 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)
- 1 large egg (for mixing into filling)
For Brushing & Garnish
- 1 large egg (for egg wash)
- 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 prevent sticking.
- Sauté Vegetables: Heat the olive oil and butter in a large skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until soft and translucent.
- Cook Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Sauté for approximately 8 minutes until mushrooms are nicely browned and their moisture has evaporated.
- Season and Deglaze: Add the fresh thyme leaves, salt, pepper, and white wine if using. Continue to cook until the wine has been absorbed and the mixture is reduced. Reduce the heat to low.
- Add Cheeses and Mustard: Stir in the cream cheese, grated Parmesan, and Dijon mustard to create a creamy filling. Remove the skillet from heat and fold in the grated Gruyère cheese for extra richness.
- Incorporate Egg: Quickly mix in one beaten egg to the filling to help bind the mixture. Allow the filling to cool slightly before assembling.
- Prepare Pastry: Unroll the thawed puff pastry sheet. Using a sharp knife, cut 8 diagonal strips on each long side of the pastry, leaving the center strip intact for the filling placement.
- Assemble Braid: Spread the mushroom and cheese filling evenly down the center of the pastry, leaving some space at both ends. Fold the ends over the filling, then alternately fold the diagonal strips over the filling, creating a braid-like pattern.
- Apply Egg Wash: Transfer the assembled braid onto the prepared baking tray. Brush the top of the pastry with the remaining beaten egg to achieve a glossy, golden finish during baking.
- Bake: Bake in the preheated oven for 20 to 22 minutes until the pastry is puffed, golden brown, and fully cooked.
- Cool and Garnish: Remove from the oven and allow the braid to cool for 10 minutes. Garnish with freshly chopped parsley before serving warm.
Notes
- Use cold puff pastry for easier handling and better puffing results.
- The filling can be prepared in advance and refrigerated for up to 24 hours for convenience.
- For added flavor and nutrition, consider incorporating spinach, kale, or sun-dried tomatoes into the filling.
- If Gruyère is unavailable, Fontina or Swiss cheese are good substitutes.
- Avoid reheating leftovers in the microwave. Instead, warm them in the oven to maintain the pastry’s crispness.
Keywords: mushroom puff pastry, Gruyère braid, vegetarian appetizer, savory pastry, cream cheese filling, easy baked appetizer
