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Savory Mushroom & Gruyère Puff Pastry Braid

Savory Mushroom & Gruyère Puff Pastry Braid

This Savory Mushroom & Gruyère Puff Pastry Braid is a delightful blend of earthy mushrooms, creamy cheeses, and flaky pastry, perfect for entertaining.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 10 pieces
Course: Dinner Recipes
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pastry and Filling
  • 1 sheet puff pastry thawed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 10 oz cremini mushrooms sliced
  • 1 teaspoon fresh thyme leaves or 1/2 tsp dried
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup dry white wine optional
  • 8 oz cream cheese
  • 3/4 cup Parmesan cheese finely grated
  • 1/2 cup Gruyère cheese grated
  • 1 teaspoon Dijon mustard optional
  • 2 large eggs divided
  • Fresh parsley chopped, for garnish

Equipment

  • Oven
  • large skillet
  • Baking tray
  • parchment paper

Method
 

Preparation
  1. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
  2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft, about 5 minutes.
  3. Stir in garlic and mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
  4. Add thyme, salt, pepper, and wine (if using). Cook until liquid is absorbed. Reduce heat.
  5. Stir in cream cheese, Parmesan, and Dijon. Mix well to form a creamy texture. Remove from heat and stir in Gruyère.
  6. Add one beaten egg to the filling and mix quickly to combine. Let cool slightly.
  7. Unroll the puff pastry. Cut 8 diagonal strips on each long side. Leave the center intact for the filling.
  8. Spread the filling down the center, leaving space at the top and bottom. Fold the ends, then braid the strips over the filling.
  9. Transfer pastry to baking tray using the parchment. Brush with remaining beaten egg.
  10. Bake for 20-22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing.
  11. Garnish with chopped fresh parsley and serve warm.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

This pastry can be customized with different mushrooms or additional veggies like spinach or artichokes for a unique twist.

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