Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Introduction

This Savory Mushroom & Gruyère Puff Pastry Braid combines earthy mushrooms with creamy cheeses wrapped in flaky puff pastry. It’s a delicious and elegant appetizer or light meal perfect for gatherings or a cozy night in.

Ingredients

• 1 sheet puff pastry, thawed
• 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

1. Step 1: Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Step 2: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until soft, about 5 minutes.
3. Step 3: Stir in the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and most of their moisture has evaporated, about 8 minutes.
4. Step 4: Add the thyme, salt, pepper, and white wine if using. Cook until the liquid is absorbed, then reduce the heat.
5. Step 5: Stir in the cream cheese, Parmesan cheese, and Dijon mustard. Mix well until creamy, then remove from heat and stir in the Gruyère cheese.
6. Step 6: Beat one egg and quickly mix it into the filling to combine. Allow the mixture to cool slightly.
7. Step 7: Unroll the puff pastry sheet. Cut 8 diagonal strips along each long side, leaving the center section intact for the filling.
8. Step 8: Spread the mushroom and cheese filling down the center of the pastry, leaving some space at the top and bottom edges. Fold the ends over the filling.
9. Step 9: Braid the diagonal strips over the filling, alternating sides to cover it completely.
10. Step 10: Transfer the braid onto the prepared baking tray. Beat the remaining egg and brush it over the top of the pastry for a golden finish.
11. Step 11: Bake for 20–22 minutes until the pastry is puffed and golden brown. Let it cool for 10 minutes before slicing.
12. Step 12: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• For more flavor, use a mix of wild mushrooms instead of just cremini.
• Swap Gruyère for fontina or mozzarella for a different cheese texture.
• If you prefer a crispier filling, cook the mushrooms a bit longer to reduce moisture further.
• Serve with a simple green salad for a complete light meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) until warmed through to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the mushroom and cheese filling can be made a day ahead. Keep it refrigerated and bring it to room temperature before assembling the braid.

Can I use frozen puff pastry?

Absolutely. Just make sure to thaw it completely in the refrigerator before using for best results.

Savory Mushroom & Gruyère Puff Pastry Braid Recipe

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★★★★★

4.6 from 86 reviews

This Savory Mushroom & Gruyère Puff Pastry Braid is a luscious appetizer or snack featuring a creamy mixture of sautéed mushrooms, onions, garlic, and a blend of rich cheeses, all wrapped in flaky puff pastry. The braid technique not only looks impressive but also ensures every bite is packed with flavorful filling. Perfect for entertaining or a cozy meal, it combines earthy mushrooms with the nutty Gruyère and Parmesan cheeses for a truly delightful dish.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
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, approximately 5 minutes.
3. Cook Mushrooms and Garlic: Add the minced garlic and sliced cremini mushrooms to the skillet. Sauté until the mushrooms are browned and their moisture evaporates, about 8 minutes, stirring occasionally.
4. Add Seasonings and Wine: Stir in the 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 heat to low.
5. Create Creamy Filling: Mix in the cream cheese, grated Parmesan, and Dijon mustard into the mushroom mixture, stirring well to form a creamy, cohesive texture. Remove the skillet from heat and quickly fold in the grated Gruyère cheese.
6. Incorporate Egg: Beat one of the eggs and stir it into the filling mixture swiftly to combine evenly. Allow the filling to cool slightly before assembly.
7. Prepare Puff Pastry: Unroll the thawed puff pastry sheet on a floured surface. Using a sharp knife, cut 8 diagonal strips along each long side of the pastry, leaving the central strip intact for the filling.
8. Assemble Braid: Spread the mushroom and cheese filling evenly down the center strip of the puff pastry, leaving some space at the top and bottom edges. Fold the ends over the filling, then carefully braid the diagonal strips over the filling, alternating sides to cover.
9. Transfer and Glaze: Transfer the braided pastry carefully onto the prepared baking tray, using the parchment paper for support. Beat the remaining egg and brush it generously over the entire braid to give it a shiny, golden finish.
10. Bake: Place the tray in the preheated oven and bake for 20 to 22 minutes until the puff pastry is puffed up and golden brown.
11. Cool and Serve: Remove from the oven and let the braid cool for about 10 minutes. Garnish with freshly chopped parsley and serve warm for the best flavor and texture.

Notes

• For a vegetarian option, omit the white wine or use vegetable broth instead.
• Ensure the filling cools before assembling the pastry to prevent it from becoming soggy.
• You can substitute Gruyère with Swiss cheese if unavailable.
• For extra flavor, add a pinch of nutmeg to the filling mixture.
• This recipe can be prepared ahead: Assemble but do not bake, then cover and refrigerate for up to 24 hours before baking.

Keywords: mushroom braid, puff pastry appetizer, Gruyère pastry, savory pastry braid, mushroom cream cheese braid