Creamy Mushroom Puff Pastry Braid
This Creamy Mushroom Puff Pastry Braid makes a great starter to a fancier dinner! A creamy mushroom filling made from sauteed garlic mushrooms with herbs, cream cheese and parmesan cheese. Then wrapped up in golden puffed pastry for a beautiful presentation!
Servings: 10 servings
Calories: 287kcal
Ingredients
- 1 small onion finely diced
- 2 tablespoons olive oil
- 10 oz mushrooms cleaned and sliced
- 2 cloves garlic minced
- 8 oz cream cheese
- 3/4 cup parmesan cheese finely grated
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- 2 large eggs divided into two separate bowls
- 1 sheet puff pastry
Instructions
- Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
- In a large skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down until soft, about 5 minutes.
- Add the mushrooms and garlic to the onions and give a good stir. Cook down until the mushrooms are soft and browned. About another 5 - 8 minutes.
- Reduce heat to low and add the cream cheese, parmesan cheese, oregano, salt, pepper and parsley. Stir really well to completely combine and you should have a soft and creamy texture. Remove from heat.
- Add one of the whisked eggs to the mixture and stir quickly into the creamy mixture until it's completely incorporated.
- Remove the puff pastry from the fridge and unroll it. Lay the pastry sheet on a sheet of parchment paper. Think of the pastry in thirds. Cut approximately 8 equal diagonal strips on each side. Start the shaping of the pastry by cutting the top corners off and then making a small oval cut at the top.
- Spread the mushroom filling down the centre, leaving a 1/2 inch (1 cm) space at the top and the bottom, fold the pastry over the filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
- Lift the parchment paper onto the baking tray. Brush the top of the pastry braid with the remaining whisked egg. Bake between 20 - 22 minutes until golden and puffed up.
- Remove from oven and leave to cool for about 10 minutes before cutting. Cut into slices and serve hot.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
-
- Use cold puff pastry – When putting the braid together, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to fold properly
- Prep ahead filling - You can make the filling up to 24 hours before filling the pastry. Just keep it covered in the refrigerator until using.
- See step by step photos in post - I recommend you follow the step-by-step photos in the post to see how to cut and fold the pastry easily.
Nutrition Facts
Creamy Mushroom Puff Pastry Braid
Amount Per Serving (1 serving)
Calories 287
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Trans Fat 0.002g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 47mg16%
Sodium 378mg16%
Potassium 167mg5%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 395IU8%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.