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Mushroom & Gruyère Puff Pastry Braid

Mushroom & Gruyère Puff Pastry Braid: A Cozy Delight

This Mushroom & Gruyère Puff Pastry Braid is a delightful vegetarian appetizer featuring earthy mushrooms and creamy Gruyère wrapped in flaky pastry.
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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: Appetizers
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry homemade or store-bought
For the Filling
  • 2 tablespoons Unsalted Butter adds richness
  • 1 tablespoon Olive Oil for sautéing
  • 1 medium Yellow Onion can substitute with red onion
  • 2 cloves Garlic minced
  • 3 cups Cremini Mushrooms chopped
  • 1 tablespoon Fresh Thyme or half if using dried thyme
  • to taste Salt essential seasoning
  • to taste Black Pepper essential seasoning
  • 1/4 cup Dry White Wine optional, can use vegetable broth instead
  • 4 ounces Cream Cheese for creaminess
  • 1/4 cup Parmesan Cheese grated
  • 1 cup Gruyère Cheese grated, melts beautifully
  • 1 tablespoon Dijon Mustard optional
For the Egg Wash
  • 1 large Egg beaten
For Garnish
  • to taste Fresh Parsley for color and freshness

Equipment

  • Large skillet
  • baking sheet
  • Parchment Paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Sauté 1 finely diced onion for about 5 minutes until soft.
  3. Add 3 cups of chopped cremini mushrooms and 2 minced garlic cloves. Sauté for 8 minutes until the mushrooms are browned and moisture evaporates. Season with salt, pepper, and 1 tablespoon of fresh thyme.
  4. Reduce heat to low, add 4 ounces of cream cheese and 1/4 cup of grated Parmesan. If using, stir in 1/4 cup of dry white wine and cook until absorbed. Fold in 1 cup of grated Gruyère until smooth.
  5. On a floured surface, roll out the puff pastry into a 12x14 inch rectangle. Cut 8 diagonal strips along each side, leaving the center intact.
  6. Spread the filling down the center and braid the pastry strips over the filling. Seal the ends securely.
  7. Transfer to a baking sheet. Brush with 1 beaten egg and bake for 20-22 minutes until golden brown.
  8. Let cool for 10 minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 550mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 6mg

Notes

This dish can be made ahead by preparing the filling in advance and assembling it just before baking.

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