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Delicious Recipe

Delicious Recipe

4.8 from 5 reviews

Indulge in the buttery, flaky goodness of this Mushroom & Gruyère Puff Pastry Braid. Filled with a savory mixture of mushrooms, cheeses, and herbs, this appetizer is a crowd-pleaser at any gathering.

Ingredients

Scale

Puff Pastry:

  • 1 sheet puff pastry, thawed but kept cold

Mushroom Filling:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 10 ounces cremini mushrooms, sliced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 8 ounces cream cheese
  • ¾ cup Parmesan cheese, grated
  • ½ cup Gruyère cheese, grated
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste

Additional:

  • 1 egg, beaten (for wash)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Sauté onions and mushrooms: In a skillet, heat butter and olive oil. Cook onion and garlic until soft. Add mushrooms, thyme, salt, and pepper. Optionally, add white wine and cook until evaporated.
  3. Prepare filling: Reduce heat, stir in cream cheese, Parmesan, and Dijon mustard until creamy. Remove from heat, fold in Gruyère, and let cool slightly.
  4. Assemble braid: Unroll puff pastry on parchment. Cut strips, spread mushroom mixture down the center, braid strips over filling, and seal gently.
  5. Bake: Transfer braid to baking sheet, brush with egg wash, and bake for 20–22 minutes until golden. Cool before slicing and garnish with parsley.

Notes

  • Use cold puff pastry for best results, warm pastry is difficult to braid.
  • Make the filling up to 24 hours ahead and store in the fridge.
  • Do not overfill the braid to prevent leaking.
  • Freeze leftovers by baking, cooling, slicing, and freezing flat. Reheat from frozen at 375°F for 15 minutes.

Nutrition

Keywords: Mushroom, Gruyère, Puff Pastry, Braid, Appetizer, European, Vegetarian