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Mushroom & Gruyère Puff Pastry Braid Recipe

Mushroom & Gruyère Puff Pastry Braid Recipe You’ll Love

This Mushroom & Gruyère Puff Pastry Braid is a delightful vegetarian appetizer that's easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Baking
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braid
  • 1 sheet Puff Pastry homemade can be used if preferred
  • 2 tablespoons Unsalted Butter adds richness
  • 1 tablespoon Olive Oil for sautéing
  • 1 medium Yellow Onion diced
  • 2 cloves Garlic minced
  • 8 ounces Cremini Mushrooms sliced
  • 1 tablespoon Fresh Thyme or dried thyme at half amount
  • to taste Salt essential seasoning
  • to taste Black Pepper essential seasoning
  • 1/4 cup Dry White Wine optional, can substitute with vegetable broth
  • 4 ounces Cream Cheese for creamy filling
For the Cheese Filling
  • 1/4 cup Parmesan Cheese grated
  • 1/2 cup Gruyère Cheese shredded
  • 1 tablespoon Dijon Mustard optional
  • 1 large Eggs for egg wash
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Skillet
  • Baking Sheet
  • Parchment paper
  • Sharp knife or pizza cutter

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 and 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced yellow onion for about 5 minutes.
  3. Add 2 minced garlic cloves and 8 ounces of sliced cremini mushrooms to the skillet. Sauté for around 8 minutes until golden brown.
  4. Incorporate 4 ounces of cream cheese, 1/4 cup of grated Parmesan, and a dash of Dijon mustard into the mixture, stirring until creamy. Fold in 1/2 cup of shredded Gruyère cheese.
  5. On a floured surface, unroll a sheet of puff pastry into a rectangle and cut 8 diagonal strips on each side.
  6. Spread the filling down the center, braid the strips over the filling, and pinch the ends to seal.
  7. Transfer the braid to the baking sheet, brush with the egg wash, and bake for 20-22 minutes.
  8. Let the braid cool for about 10 minutes before garnishing with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 450mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and ensure the puff pastry is kept cold to maintain its flakiness.

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