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Mushroom & Gruyère Puff Pastry Braid

Mushroom & Gruyère Puff Pastry Braid

This Mushroom & Gruyère Puff Pastry Braid is a savory, crowd-pleasing appetizer that's simple to make and impressive to serve.
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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: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 ounces Cremini Mushrooms Earthy flavor and meaty texture
  • 2 tablespoons Unsalted Butter Adds richness and flavor
  • 1 tablespoon Olive Oil Helps sauté the filling
  • 1 medium Yellow Onion Provides sweetness and depth
  • 2 cloves Garlic Enhances the savory depth
  • 1 tablespoon Fresh Thyme Adds aromatic herbaceous notes
  • 0.25 cup Dry White Wine Optional; adds depth and richness
  • to taste Salt and Black Pepper Essential for seasoning
  • 4 ounces Cream Cheese Creates a creamy filling base
  • 0.25 cup Parmesan Cheese Boosts flavor and adds salty depth
  • 1 cup Shredded Gruyère Cheese Delivers a melty texture
  • 1 tablespoon Dijon Mustard Optional; adds a subtle tang
For the Pastry
  • 1 sheet Puff Pastry Ensure it's cold for easy handling
  • 1 Eggs Used for egg wash
For Garnish
  • 2 tablespoons Chopped Fresh Parsley Enhances visual appeal and adds freshness

Equipment

  • skillet
  • baking tray
  • Parchment paper
  • Rolling Pin
  • knife
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add in one diced yellow onion and stir until translucent, about 5 minutes.
  3. Stir in 2 minced cloves of garlic and 8 ounces of chopped cremini mushrooms. Cook for about 8 minutes until browned.
  4. Season with fresh thyme, salt, and pepper. Then, pour in a splash of dry white wine. Lower heat and stir in 4 ounces of cream cheese and ¼ cup of Parmesan cheese until creamy. Fold in 1 cup of shredded Gruyère cheese and let cool slightly.
  5. Roll out a sheet of cold puff pastry. Cut eight diagonal strips down each long side, leaving a center section for the filling.
  6. Spread the cooled mushroom mixture down the center of the pastry, fold edges inward, and braid the strips over the filling.
  7. Transfer the braid onto the baking tray. Beat one egg and brush it over the top.
  8. Bake for 20-22 minutes, or until puffed and golden brown.
  9. Remove from the oven and cool on a wire rack for about 10 minutes. Slice into portions and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Use cold puff pastry for ease of handling and avoid overfilling the braid to prevent leaks during baking.

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