Mushroom & Gruyère Puff Pastry Braid: Flaky Comfort Awaits

Experience the magical combination of flaky puff pastry, earthy mushrooms, and melty Gruyère cheese in this delectable Mushroom & Gruyère Puff Pastry Braid.

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Prep Time 30

Cook Time 22

Cooling Time 10

Total Time 1 2

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons Olive Oil Adds flavor and helps sauté vegetables; for a richer taste, try butter instead.
2 tablespoons Butter Enhances richness in the filling; can be replaced with more olive oil if preferred.
1 Onion (diced) Contributes sweetness when caramelized; shallots can be used for a milder flavor.
2 cloves Garlic (minced) Adds aromatic depth; garlic powder can be used in a pinch.
10 oz Cremini Mushrooms (sliced) Provides an earthy flavor; substitute with white button or shiitake mushrooms for variety.
1 teaspoon Thyme (fresh) Infuses herbal notes into the filling; dried thyme can be used at one-third the amount.
Salt & Pepper (to taste) Enhances overall flavor; no substitutions needed.
Dry White Wine (optional splash) Elevates the richness and intensifies mushroom flavor.
1/4 cup Cream Cheese Creates a creamy texture in the filling; ricotta works well for a lighter alternative.
8 oz Parmesan Cheese (grated) Adds a savory, nutty flavor; pecorino can be used for a sharper taste.
1/2 teaspoon Dijon Mustard Boosts flavor complexity; omit if you prefer a mustard-free option.
3/4 cup Gruyère Cheese (grated) Contributes a rich, melty texture; Fontina or Swiss cheese works as a substitute.
2 Eggs One for glaze and one for the filling; no substitutes necessary.
1 sheet Puff Pastry The flakiness is crucial for this base; phyllo pastry can be used, but adjustments are needed.

For Garnishing

Fresh Parsley Adds a pop of color and freshness to your finished braid.

Equipment

Skillet
Baking tray
Parchment paper
sharp knife

Method

Directions

Preheat your oven to 350°F (180°C) and prepare a baking tray by lining it with parchment paper.
In a skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add one diced onion and sauté for roughly 5 minutes until it becomes translucent and lightly golden.
Stir in 2 minced garlic cloves and 10 oz of sliced cremini mushrooms. Cook for about 8 minutes, stirring frequently, until the mushrooms are browned.
Sprinkle in 1 teaspoon of fresh thyme, salt, and pepper to taste. If you're using dry white wine for added richness, splash it in now and cook until the liquid completely evaporates.
Remove the skillet from heat and mix in 1/4 cup of cream cheese, 8 oz of grated Parmesan, and 1/2 teaspoon of Dijon mustard until smooth. Gently fold in 3/4 cup of grated Gruyère cheese last.
Take one of your eggs and beat it, then stir this mixture into the mushroom filling until fully combined.
Roll out a sheet of puff pastry on a lightly floured surface to smooth out any creases. Cut diagonal strips along both sides of the pastry.
Spoon the cooled mushroom filling down the center of the puff pastry. Start braiding the cut pastry strips over the filling.
Beat the second egg and brush it generously over the top of your assembled braid.
Place the assembled braid in the preheated oven and bake for 20-22 minutes until golden brown.
Once baked, remove the braid from the oven and allow it to rest for 10 minutes on a wire rack. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

To avoid soggy pastry, ensure your filling isn't too wet by thoroughly cooking the mushrooms. For best results, reheat in the oven, and consider assembling ahead of time.

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