Description
A flaky golden puff pastry braid filled with creamy mushrooms, Gruyère cheese, Parmesan, and herbs for a rich and comforting savory bake perfect for brunch, lunch, or dinner.
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup dry white wine, optional
- 8 ounces cream cheese, softened
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup Gruyère cheese, grated
- 1 teaspoon Dijon mustard, optional
- 2 large eggs, divided
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.
- Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened.
- Stir in the garlic and sliced mushrooms. Cook for 7 to 8 minutes until the mushrooms are browned and most moisture has evaporated.
- Season with thyme, salt, and black pepper. If using white wine, add it and simmer until mostly absorbed.
- Reduce the heat to low and stir in the cream cheese, Parmesan cheese, and Dijon mustard until smooth and creamy.
- Remove from heat and fold in the grated Gruyère cheese.
- Beat one egg and stir it into the filling mixture. Allow the filling to cool slightly.
- Place the puff pastry sheet on a lightly floured surface or parchment paper. Cut diagonal strips along both long sides, leaving the center section intact.
- Spread the mushroom filling down the center of the pastry.
- Fold the top and bottom edges inward, then alternate the side strips over the filling to create a braid pattern.
- Transfer the braid to the prepared baking tray.
- Beat the remaining egg and brush it over the pastry.
- Bake for 20 to 22 minutes until the pastry is puffed and golden brown.
- Allow the braid to cool for 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Notes
- Allow the filling to cool slightly before assembling to prevent soggy pastry.
- Fresh mushrooms work best because frozen mushrooms release excess moisture.
- Gruyère can be replaced with fontina, smoked gouda, mozzarella, or cheddar.
- Additional vegetables like spinach or roasted peppers can be added to the filling.
- For a heartier version, add shredded cooked chicken.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze baked or unbaked pastry braid for up to 2 months.
- Reheat in the oven or toaster oven to maintain crisp pastry texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
