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Savory Mushroom Gruyère Puff Braid

Savory Mushroom Gruyère Puff Braid for Cozy Gatherings

This Savory Mushroom Gruyère Puff Braid is a showstopper, perfect for gatherings, combining flaky pastry with a rich, creamy filling.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braid Base
  • 1 sheet Puff Pastry thawed
  • 2 tablespoon Unsalted Butter
For the Sautéed Filling
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion
  • 2 clove Garlic minced
  • 8 ounces Cremini Mushrooms
  • 2 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1/4 cup Dry White Wine optional
  • 8 ounces Cream Cheese
  • 1/2 cup Parmesan Cheese finely grated
  • 1 cup Gruyère Cheese
  • 1 tablespoon Dijon Mustard optional
For Assembly
  • 2 large Eggs one for filling, one for glazing
  • 1/4 cup Fresh Parsley for garnish

Equipment

  • skillet
  • Baking tray
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
  3. Add sliced yellow onion and sauté for about 5 minutes until soft and translucent.
  4. Incorporate minced garlic and chopped cremini mushrooms, cooking for about 8 minutes until browned.
  5. Sprinkle with fresh thyme, salt, and pepper, then pour in white wine and cook until absorbed.
  6. Reduce heat to low and combine cream cheese, grated Parmesan, and Dijon mustard, stirring until smooth.
  7. Remove from heat, let cool, then mix in one beaten egg to bind the filling.
  8. Roll out puff pastry to 1/8-inch thickness, cutting slits along each side for braiding.
  9. Spread filling down the center, fold ends over and braid the strips neatly.
  10. Transfer to baking tray, brush with remaining beaten egg and bake for 20-22 minutes until golden brown.
  11. Let cool for 10 minutes, then garnish with chopped parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Allow filling to cool slightly before mixing in the egg. Bake until deeply golden for the best texture. This dish can be assembled ahead of time and refrigerated or frozen for convenience.

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