Mushroom Gruyère Puff Braid (Printable Version)
Flaky puff pastry wrapped around sautéed mushrooms and melted Gruyère with fragrant herbs.
# Ingredients Required:
→ Pastry
01 -
1 package puff pastry
02 -
30 ml unsalted butter
03 -
15 ml olive oil
→ Filling
04 -
1 medium yellow onion
05 -
2 cloves garlic, minced
06 -
227 g cremini mushrooms
07 -
15 ml fresh thyme or 7.5 ml dried thyme
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
120 ml dry white wine (optional, can substitute with vegetable broth)
11 -
227 g cream cheese
12 -
60 g Parmesan cheese
13 -
100 g Gruyère cheese
14 -
15 ml Dijon mustard (optional)
→ Egg Wash
15 -
1 large egg
→ Garnish
16 -
30 ml fresh parsley, chopped
# Guide to Cooking:
01 -
Preheat oven to 180°C and line a baking sheet with parchment paper.
02 -
Melt unsalted butter with olive oil in a skillet over medium heat. Add diced yellow onion and sauté until soft, about 5 minutes.
03 -
Stir in minced garlic and cremini mushrooms. Sauté until browned and moisture evaporates, about 8 minutes. Season with fresh thyme, salt, and black pepper. Pour in dry white wine if using, and cook until liquid is absorbed.
04 -
Reduce heat and stir in cream cheese, Parmesan, and Dijon mustard until creamy. Fold in Gruyère cheese until melted.
05 -
Unroll the puff pastry on a floured surface, cutting 8 diagonal strips on each side while leaving the center intact for the filling.
06 -
Spread mushroom mixture down the center of the pastry. Fold edges in and braid the strips over the filling, sealing tightly.
07 -
Transfer the braid to the prepared baking sheet. Brush the top with beaten egg. Bake for 20 to 22 minutes until golden brown.
08 -
Allow to cool for 10 minutes before slicing. Garnish with chopped fresh parsley.
# Extra Suggestions:
01 -
For a sharper onion flavor, substitute yellow onion with red onion.
02 -
Dry white wine enhances flavor but can be replaced with vegetable broth for a non-alcoholic option.
03 -
Ensure the puff pastry is well sealed to prevent filling leakage during baking.