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Mushroom & Gruyère Puff Pastry Braid Recipe

Mushroom & Gruyère Puff Pastry Braid Recipe You'll Adore

Savor the golden, flaky goodness of this Mushroom & Gruyère Puff Pastry Braid Recipe, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 ounces Cremini Mushrooms shiitake or button mushrooms can be used
  • 2 tablespoons Unsalted Butter avoid substitutes for best results
  • 1 tablespoon Olive Oil can substitute with more butter
  • 1 medium Yellow Onion or red onion for a sharper taste
  • 2 cloves Garlic minced; garlic powder can be used in a pinch
  • 3 sprigs Fresh Thyme use half the amount if dried
  • to taste Salt essential for seasoning
  • to taste Black Pepper essential for seasoning
  • 1/4 cup Dry White Wine optional; swap with vegetable broth if avoiding alcohol
  • 8 ounces Cream Cheese ricotta or goat cheese can be used
  • 1/4 cup Parmesan Cheese Pecorino Romano can replace it
  • 6 ounces Gruyère Cheese Swiss or Fontina are good alternatives
  • 1 tablespoon Dijon Mustard optional; can omit if not preferred
Puff Pastry
  • 1 sheet Puff Pastry feel free to use homemade if adventurous
  • 1 large Eggs for egg wash; can be replaced with cream or milk
Garnish
  • 2 tablespoons Fresh Parsley adds color and freshness

Equipment

  • skillet
  • baking sheet
  • Parchment Paper
  • Sharp knife
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a skillet, melt unsalted butter with olive oil over medium heat. Add diced yellow onion and sauté until soft and translucent, about 5 minutes.
  3. Add minced garlic and chopped cremini mushrooms to the skillet and cook for another 8 minutes. Season with fresh thyme, salt, and pepper, and pour in the dry white wine if using.
  4. Lower the heat and stir in cream cheese, grated Parmesan, and Dijon mustard until creamy and well-combined. Remove from heat once blended.
  5. Lightly flour your workspace and unroll the puff pastry. Cut 8 diagonal strips along each side, leaving the center intact.
  6. Spread the creamy mushroom filling down the center of the puff pastry. Fold edges inward and braid the cut strips over the filling, alternating sides.
  7. Whisk an egg and brush it generously over the top of the braid. Place on the prepared baking sheet.
  8. Bake for 20 to 22 minutes, until puffed and golden brown.
  9. Cool for about 10 minutes before slicing and sprinkle fresh parsley on top before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 350mgPotassium: 240mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Make the filling in advance for deeper flavors and to save time on baking day. Experiment with additional fillings as per taste preference.

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