Savory Mushroom & Gruyère Puff Pastry Braid Recipe
A savory and elegant puff pastry braid filled with a creamy mixture of sautéed mushrooms, Gruyère, cream cheese, and Parmesan, flavored with garlic, thyme, and a touch of white wine. Perfect as a comforting appetizer or a sophisticated snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
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
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper to prevent sticking.
- Sauté vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook for about 5 minutes until softened.
- Add mushrooms and garlic: Stir in the minced garlic and sliced mushrooms. Sauté for approximately 8 minutes, until the mushrooms have browned and released their moisture.
- Season and deglaze: Add the thyme leaves, salt, pepper, and white wine if using. Cook until the liquid has mostly evaporated to concentrate the flavors. Reduce the heat to low.
- Make the creamy filling: Stir in the cream cheese, Parmesan cheese, and Dijon mustard. Mix well until creamy and smooth. Remove the skillet from heat and fold in the grated Gruyère cheese.
- Add egg to filling: Incorporate one beaten egg into the filling mixture quickly to help bind it. Allow the filling to cool slightly.
- Prepare the puff pastry: Unroll the thawed puff pastry on a flat surface. On each long side, cut 8 diagonal strips, leaving the center section intact for the filling.
- Assemble the braid: Spread the cooled filling evenly down the center of the pastry, leaving space at the top and bottom edges. Fold the ends to seal, then braid the diagonal strips over the filling, alternating sides to create a braid effect.
- Transfer and brush: Carefully transfer the braid to the parchment-lined baking tray. Brush the top with the remaining beaten egg to achieve a golden and glossy finish.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until the pastry is puffed up and golden brown.
- Cool and serve: Let the braid cool for about 10 minutes. Garnish with chopped fresh parsley and serve warm.
Notes
- You can omit the white wine if you prefer a non-alcoholic version; simply add a bit of vegetable broth or skip entirely.
- Ensure the filling is cooled before assembling to prevent the puff pastry from becoming soggy.
- To make cutting the diagonal strips easier, use a sharp knife or pizza cutter for clean edges.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.
Keywords: mushroom puff pastry, Gruyère braid, savory puff pastry, vegetarian appetizer, cream cheese filling
