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Savory Mushroom & Gruyère Puff Pastry Braid

Savory Mushroom & Gruyère Puff Pastry Braid for Elegant Gatherings

Delight your guests with this Savory Mushroom & Gruyère Puff Pastry Braid, a vegetarian appetizer that's easy to prepare and perfect for gatherings.
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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: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cremini Mushrooms can substitute with shiitake or button mushrooms
  • 2 tablespoons Unsalted Butter adds richness and flavor
  • 1 tablespoon Olive Oil perfect for sautéing
  • 1 medium Yellow Onion diced, provides a sweet base flavor
  • 2 cloves Garlic minced, elevates flavor profile
  • 1 tablespoon Fresh Thyme use half the amount if dried
  • 0.25 cup Dry White Wine optional, can substitute with vegetable broth
  • 4 ounces Cream Cheese creates a creamy filling
  • 0.25 cup Parmesan Cheese grated, brings savory flavor
  • 1 cup Gruyère Cheese grated, melts beautifully
  • 1 tablespoon Dijon Mustard optional, adds a tangy kick
For the Pastry
  • 1 sheet Puff Pastry essential for flaky texture
  • 1 large Eggs for egg wash
For Garnish
  • 1 tablespoon Fresh Parsley chopped, adds color
  • Salt to taste
  • Black Pepper to taste

Equipment

  • skillet
  • baking sheet
  • parchment paper
  • knife
  • 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 in a skillet over medium heat.
  3. Add one diced yellow onion and sauté until soft and translucent, about 5 minutes.
  4. Stir in 3 cups of cremini mushrooms and 2 minced garlic cloves, sauté for about 8 minutes until browned.
  5. Season with fresh thyme, salt, and black pepper. Optional: splash in dry white wine.
  6. Reduce heat, stir in 4 ounces of cream cheese and 0.25 cup of grated Parmesan cheese until creamy.
  7. Fold in 1 cup of grated Gruyère cheese until melted and blended.
  8. On a floured surface, roll out the puff pastry and cut 8 diagonal strips on each side.
  9. Spread the mushroom and cheese mixture down the center of the puff pastry.
  10. Fold the pastry strips over the filling, alternating and braiding them.
  11. Brush the top with an egg wash made from one beaten egg then bake for 20-22 minutes until golden brown.
  12. Let cool for about 10 minutes before serving. Garnish with freshly chopped parsley.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 22gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Allow the filling to cool before placing it in the pastry to avoid sogginess.

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