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Mushroom & Gruyère Puff Pastry Braid

Mushroom & Gruyère Puff Pastry Braid

This Mushroom & Gruyère Puff Pastry Braid is a flaky gourmet indulgence that's perfect for gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Lunch
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 sheet Puff Pastry use thawed frozen pastry for best results
  • 2 tbsp Unsalted Butter can be substituted with additional olive oil
  • 2 tbsp Olive Oil substitute with another neutral oil if needed
  • 1 small Yellow Onion finely diced, can substitute with shallots for milder flavor
  • 2 cloves Garlic minced, garlic powder can be used as an alternative
  • 10 oz Cremini Mushrooms sliced, other varieties like button or shiitake can be used
  • 1 tsp Fresh Thyme or 1/2 tsp dried thyme
  • Salt season to taste, use low-sodium substitutes if needed
  • Black Pepper season to taste, use low-sodium substitutes if needed
  • 1/4 cup Dry White Wine optional, substitute with vegetable broth
  • 8 oz Cream Cheese can use ricotta or goat cheese for variation
  • 3/4 cup Parmesan Cheese finely grated, can substitute with Pecorino Romano
  • 1/2 cup Gruyère Cheese grated, swap for Swiss or Fontina if necessary
  • 1 tsp Dijon Mustard optional, omit if preferred
  • 2 large Eggs divided, can substitute with a milk wash for glazing
  • Fresh Parsley for garnish, omit if not available

Equipment

  • skillet
  • baking tray
  • Parchment paper
  • mixing bowl
  • Rolling Pin
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. Heat olive oil and unsalted butter in a skillet over medium heat. Sauté diced onion until soft and translucent.
  3. Add minced garlic and sliced cremini mushrooms. Sauté until mushrooms are browned and tender. Season with thyme, salt, and pepper, and add white wine if using.
  4. Stir in cream cheese, Parmesan cheese, and Dijon mustard until smooth. Fold in grated Gruyère cheese off the heat.
  5. Roll out the puff pastry into a rectangle and cut diagonal strips along the sides, leaving the center for filling.
  6. Spread the mushroom mixture down the center of the pastry and fold the strips over to create a braid.
  7. Transfer to the baking tray, beat an egg, and brush over the braid for glaze.
  8. Bake for 20-22 minutes until golden brown and flaky. Remove from oven and cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 9gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 65mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This recipe is versatile; feel free to customize with different cheeses or mushrooms. Enjoy your Mushroom & Gruyère Puff Pastry Braid as a show-stopping appetizer!

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