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Mushroom & Gruyère Puff Pastry Braid Recipe

Mouthwatering Mushroom & Gruyère Puff Pastry Braid Recipe

This Mushroom & Gruyère Puff Pastry Braid is a savory and elegant dish that delights vegetarians and impresses guests.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braid
  • 1 sheet Puff Pastry Try homemade for extra authenticity
  • 2 tablespoons Unsalted Butter Adds rich flavor
  • 1 tablespoon Olive Oil For sautéing
  • 1 medium Yellow Onion Can swap for red onion
  • 2 cloves Garlic Minced
  • 8 ounces Cremini Mushrooms Can use shiitake or button mushrooms
  • 1 tablespoon Fresh Thyme Use half if dried thyme
For the Filling
  • to taste Salt and Black Pepper Essential for seasoning
  • 1/4 cup Dry White Wine Optional, can replace with vegetable broth
  • 4 ounces Cream Cheese Or use ricotta or goat cheese
  • 1/4 cup Parmesan Cheese Grated
  • 1 cup Gruyère Cheese Shredded
  • 1 tablespoon Dijon Mustard Optional
  • 1 Eggs For egg wash
For Garnish
  • to taste Fresh Parsley For garnish

Equipment

  • Skillet
  • Oven
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes.
  3. Incorporate 2 minced garlic cloves and 8 ounces of chopped cremini mushrooms into the skillet, cooking for another 8 minutes.
  4. Reduce the heat to low, add 4 ounces of cream cheese, 1/4 cup of grated Parmesan, and optionally 1 tablespoon of Dijon mustard. Stir until smooth.
  5. Roll out 1 sheet of puff pastry on a lightly floured surface and cut 8 diagonal strips along each side.
  6. Spread the filling along the center, fold the edges over, and braid the strips.
  7. Transfer to the baking sheet, brush the top with a beaten egg, and bake for 20-22 minutes.
  8. Let it cool for about 10 minutes, slice, and garnish with fresh parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Chill the pastry for easier handling, and avoid overfilling to prevent spills during baking.

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