Savory Mushroom Gruyère Puff Pastry (Print-Friendly Version)

Flaky pastry wrapped around a rich mushroom and Gruyère filling, highlighted by hints of thyme and Parmesan.

# Ingredients List:

→ Pastry

01 - 1 sheet puff pastry, thawed

→ Filling

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 285 grams cremini mushrooms, sliced
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - Salt, to taste
09 - Black pepper, to taste
10 - 60 milliliters dry white wine (optional)
11 - 225 grams cream cheese
12 - 75 grams Parmesan cheese, finely grated
13 - 50 grams Gruyère cheese, grated
14 - 1 teaspoon Dijon mustard (optional)
15 - 2 large eggs, divided

→ To Finish

16 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Preheat oven to 180°C. Line a baking tray with parchment paper.
02 - In a large skillet over medium heat, warm olive oil and butter. Add the diced onion and sauté until softened, about 5 minutes.
03 - Stir in the garlic and sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, approximately 8 minutes.
04 - Incorporate thyme, salt, pepper, and dry white wine if using. Cook until the liquid is absorbed. Reduce the heat to low.
05 - Add cream cheese, grated Parmesan, and Dijon mustard if using. Stir until the mixture is smooth and creamy. Remove from heat and fold in the grated Gruyère.
06 - Quickly mix in one beaten egg until fully combined with the filling. Allow the mixture to cool slightly.
07 - Unroll the puff pastry sheet onto a clean surface. Cut 8 diagonal strips along each long side, leaving the center third intact for the filling.
08 - Spread the mushroom filling down the central section, leaving space at the ends. Fold the short edges over, then alternately cross the pastry strips at an angle over the filling to create a braided effect.
09 - Carefully transfer the braid with parchment paper onto the prepared baking tray. Brush the surface with the remaining beaten egg. Bake for 20–22 minutes, or until the pastry is golden and well risen.
10 - Allow the braid to cool for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.

# Extra Tips:

01 - For easier shaping, handle the puff pastry while still cold.
02 - Prepare the filling in advance and refrigerate up to 24 hours for streamlined assembly.
03 - Incorporate spinach, kale, or sun-dried tomatoes for added depth of flavor.
04 - Fontina or Swiss cheese may substitute Gruyère as needed.
05 - For best texture, reheat leftovers in the oven rather than the microwave.

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