Savory Mushroom & Gruyère Puff Pastry Braid Recipe
This Savory Mushroom & Gruyère Puff Pastry Braid combines tender sautéed cremini mushrooms, aromatic thyme, and a rich blend of cream cheese, Parmesan, and Gruyère cheeses wrapped in golden, flaky puff pastry. Perfect as an elegant appetizer or light meal, this baked pastry braid offers a delicious balance of creamy, savory flavors with a satisfying crisp texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Cheese & Dairy
- 8 oz cream cheese
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup Gruyère cheese, grated
- 2 large eggs, divided
- 2 tablespoons unsalted butter
Other Ingredients
- 2 tablespoons olive oil
- 1/4 cup dry white wine (optional)
- 1 teaspoon Dijon mustard (optional)
- 1 sheet puff pastry, thawed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prepare for baking the pastry braid.
- Sauté the Vegetables: In a large skillet over medium heat, warm the olive oil and butter. Add the finely diced onion and cook for about 5 minutes until soft and translucent, releasing a sweet aroma.
- Cook the Mushrooms: Add minced garlic and sliced cremini mushrooms to the skillet. Sauté for about 8 minutes, stirring occasionally until the mushrooms are browned and most of their moisture has evaporated.
- Add Herbs and Wine: Stir in fresh thyme leaves, salt, pepper, and optional white wine. Continue cooking until the liquid from the wine has fully absorbed, then reduce the heat to low.
- Make the Filling: Incorporate the cream cheese, grated Parmesan, and Dijon mustard into the mushroom mixture. Stir well until you achieve a smooth, creamy texture. Remove the skillet from heat and mix in the Gruyère cheese.
- Incorporate Egg: Add one beaten egg to the mushroom and cheese mixture and stir quickly to combine. Allow the filling to cool slightly before assembling.
- Prepare the Puff Pastry: Unroll the thawed puff pastry sheet onto a clean surface. Cut 8 diagonal strips along each long side of the pastry, leaving the center intact to hold the filling.
- Assemble the Braid: Spread the prepared mushroom and cheese filling evenly down the center of the puff pastry, leaving space at both ends. Fold the ends of the pastry over the filling, then braid the diagonal strips over the filling, alternating strips from each side to create a beautiful lattice effect.
- Bake the Braid: Transfer the braided pastry onto the lined baking tray. Brush the top generously with the remaining beaten egg to promote a golden, glossy finish. Bake in the preheated oven for 20 to 22 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Remove the braid from the oven and let it cool for about 10 minutes to allow the filling to set. Garnish with chopped fresh parsley, slice, and serve warm for best flavor.
Notes
- For a vegetarian dish, ensure the white wine used is vegan-friendly or omit it entirely.
- Puff pastry should be kept cold until ready to use to maintain its flakiness.
- Leftover braid can be stored in the refrigerator and reheated in the oven for a crisp texture.
- You can substitute Gruyère with Swiss cheese for a milder flavor if preferred.
- To make the braid dairy-free, substitute cream cheese and cheeses with plant-based alternatives and omit the egg or replace with a vegan egg wash.
Keywords: mushroom puff pastry, savory pastry braid, Gruyère cheese recipe, vegetarian appetizer, baked puff pastry, mushroom cheese braid
