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Savory Mushroom & Gruyère Puff Pastry Braid Recipe

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★★★★★

4.8 from 69 reviews

This Savory Mushroom & Gruyère Puff Pastry Braid is a deliciously flaky and cheesy appetizer or main dish, featuring a flavorful blend of sautéed cremini mushrooms, cream cheese, Parmesan, and Gruyère wrapped in golden puff pastry. Perfectly seasoned with thyme, garlic, and a hint of white wine, this braid is baked to a beautiful golden brown and garnished with fresh parsley for an elegant presentation that’s sure to impress.

Ingredients

Scale

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)
  • 2 large eggs, divided

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prepare for baking the pastry braid.
  2. Sauté Onions: 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.
  3. Cook Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Sauté for about 8 minutes until the mushrooms are browned and most of the moisture has evaporated.
  4. Add Seasonings and Wine: Mix in fresh thyme leaves, salt, and black pepper to taste. Pour in the dry white wine if using, and cook until the liquid is mostly absorbed. Then reduce the heat to low.
  5. Create the Filling Mixture: Stir in the cream cheese, Parmesan cheese, and Dijon mustard, mixing well to form a creamy filling. Remove the skillet from heat and fold in the grated Gruyère cheese.
  6. Incorporate Egg: Add one beaten egg to the filling and quickly mix to combine thoroughly. Allow the filling to cool slightly before assembling.
  7. Prepare Puff Pastry: Unroll the thawed puff pastry sheet on a clean surface. Cut 8 diagonal strips on each long side, leaving the center section intact for the filling.
  8. Assemble the Braid: Spread the cooled filling down the center strip of puff pastry, leaving space at the top and bottom edges. Fold the ends of the pastry over the filling, then braid the diagonal strips over the filling, alternating from each side to create a braided pattern.
  9. Transfer and Egg Wash: Carefully transfer the assembled braid onto the prepared baking tray. Brush the braid generously with the remaining beaten egg to ensure a shiny, golden finish during baking.
  10. Bake: Place the tray in the preheated oven and bake the puff pastry braid for 20–22 minutes until it is puffed up and golden brown.
  11. Cool and Garnish: Remove from the oven and let the braid cool for about 10 minutes. Garnish with freshly chopped parsley before slicing and serving warm.

Notes

  • Make sure the puff pastry sheet is fully thawed before starting to avoid tearing while cutting and braiding.
  • The white wine is optional but adds a lovely depth of flavor; dry white wine like Sauvignon Blanc works best.
  • Let the filling cool slightly before spreading it on the pastry to prevent it from melting the dough prematurely.
  • This braid can be served as a hearty appetizer, brunch dish, or even a vegetarian main course.
  • To save time, you can prepare the mushroom filling a day ahead and refrigerate it.

Keywords: Mushroom puff pastry braid, Gruyère cheese recipe, savory puff pastry, vegetarian appetizer, baked puff pastry, mushroom and cheese braid

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