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Savory Mushroom & Gruyère Puff Pastry Braid

Savory Mushroom & Gruyère Puff Pastry Braid for Cozy Gatherings

Delight in this Savory Mushroom & Gruyère Puff Pastry Braid, a stunningly easy appetizer that's perfect for any gathering.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff Pastry Thawed
For the Filling
  • 2 tbsp Unsalted Butter Or substitute with olive oil for dairy-free
  • 2 tbsp Olive Oil Vegetable oil can be used
  • 1 small Yellow Onion Finely diced; can use shallots
  • 2 cloves Garlic Minced; garlic powder can substitute
  • 10 oz Cremini Mushrooms Sliced; shiitake or button mushrooms are alternatives
  • 1 tsp Fresh Thyme Or ½ tsp dried; can substitute with Italian seasoning
  • Salt and Black Pepper To taste
  • ¼ cup Dry White Wine Optional
  • 8 oz Cream Cheese Can substitute with ricotta or goat cheese
  • ¾ cup Parmesan Cheese Finely grated; Pecorino can substitute
  • ½ cup Gruyère Cheese Grated; Swiss cheese can work if not available
  • 1 tsp Dijon Mustard Optional
  • 2 large Eggs Divided; use milk or cream as egg wash substitute
  • Fresh Parsley For garnish

Equipment

  • skillet
  • Baking tray
  • Parchment paper
  • Mixing bowls
  • Rolling Pin
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. Heat the butter and olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes until translucent.
  3. Add the garlic and mushrooms. Sauté until mushrooms are browned, and moisture has evaporated, about 8 minutes.
  4. Season the mixture with thyme, salt, and pepper, and add the wine if desired.
  5. Reduce heat, stir in cream cheese, Parmesan, and mustard, mixing until creamy. Fold in Gruyère and let cool.
  6. Unroll the puff pastry on a floured surface and cut into thirds lengthwise, leaving the center intact.
  7. Cut slits about 1 inch apart on each side of the pastry to create braid sections.
  8. Spoon the filling in the middle of the pastry and fold the strips over alternately to create a braid.
  9. Beat the second egg and brush it over the braid. Bake for 20-22 minutes until golden.
  10. Cool on the tray for 10 minutes. Garnish with parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 450mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 1mg

Notes

Ensure puff pastry stays cold for best results. Prepare filling a day in advance for ease. Brush the braid with cream or milk if skipping egg wash.

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