Mushroom and Gruyère Puff Pastry Braid
This Mushroom and Gruyère Puff Pastry Braid is a savory, golden-baked treat filled with creamy cheese and earthy mushrooms. It’s a perfect appetizer, snack, or main for family meals and dinner parties.
Calories:
Ingredients
For the dough:
- 1 sheet puff pastry thawed
For the 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 ½ tsp dried
- Salt and black pepper to taste
- ¼ cup dry white wine optional
- 8 oz cream cheese
- ¾ cup Parmesan cheese finely grated
- ½ cup Gruyère cheese grated
- 1 teaspoon Dijon mustard optional
- 1 large egg beaten (for filling)
For garnish and brushing:
- 1 large egg beaten (for brushing)
- Fresh parsley chopped
Instructions
- Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and sliced mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
- Stir in thyme, salt, pepper, and white wine if using. Cook until liquid is absorbed and reduce heat to low.
- Add cream cheese, Parmesan, and Dijon mustard. Stir until creamy, then fold in Gruyère cheese until smooth.
- Quickly stir in 1 beaten egg to bind the filling and let it cool slightly.
- Unroll puff pastry on a lightly floured surface. Cut 8 diagonal strips on each long side, leaving the center intact.
- Spread the filling down the center, leaving margins at top and bottom. Fold the ends, then braid the strips over the filling.
- Transfer the braid to the prepared tray and brush with remaining beaten egg.
- Bake at 350°F (180°C) for 20–22 minutes until golden brown and puffed.
- Let cool 10 minutes, sprinkle with chopped parsley, and serve warm.