Introduction

This Mushroom & Gruyère Puff Pastry Braid is buttery, flaky, and packed with rich, savory flavors. Perfect as a comforting appetizer or a light meal, it combines tender mushrooms with creamy cheeses wrapped in golden puff pastry.

A golden brown braided puff pastry loaf sits on a wooden cutting board, its shiny crust sprinkled with fresh green herbs. The loaf is cut to show the inside layers: a bottom layer of flaky pastry, a middle layer filled with creamy white cheese, and a top layer of sliced cooked mushrooms with a slightly browned edge. The braid pattern on the pastry is clear with overlapping strips, each puffed and crispy. Around the board are fresh mushrooms and sprigs of green herbs, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry, thawed but kept cold
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
1 egg, beaten (for wash)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: In a skillet, heat the butter and olive oil over medium heat. Cook the diced onion until soft, then add the minced garlic and cook for 1 minute more.
Step 3: Add the sliced mushrooms to the skillet and cook until browned, about 8 minutes. Season with thyme, salt, and pepper. If you like, add a splash of white wine and cook until it evaporates.
Step 4: Lower the heat and stir in the cream cheese, grated Parmesan, and Dijon mustard until the mixture is creamy and smooth. Remove the skillet from heat and gently fold in the grated Gruyère. Let the mixture cool slightly.
Step 5: Unroll the puff pastry onto a piece of parchment paper. Cut 8 diagonal strips down each side of the pastry, leaving the center intact.
Step 6: Spread the mushroom and cheese filling evenly down the center strip of the pastry. Fold the top and bottom edges in slightly, then braid the pastry strips over the filling, alternating sides to create a woven pattern. Seal the ends gently.
Step 7: Transfer the braided pastry on the parchment paper to the prepared baking sheet. Brush the entire braid with the beaten egg wash to achieve a golden finish.
Step 8: Bake for 20 to 22 minutes, or until the pastry is puffed and golden brown. Let it cool for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.

Tips & Variations

For a deeper flavor, try adding a splash of white wine or sherry when cooking the mushrooms.
Swap out Gruyère for fontina or mozzarella if you prefer a milder cheese.
Make sure to keep the puff pastry chilled until ready to assemble to ensure the best flakiness.
Add a handful of sautéed spinach or kale to the filling for extra greens and nutrition.

Storage

Store any leftover braid in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (180°C) for about 10 minutes to maintain the pastry’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

A large mound of creamy white dough mixed with small brown mushroom slices and green herb bits sits center on a light wooden surface. Surrounding it are fresh whole brown mushrooms clustered on the left, a small white bowl filled with yellow olive oil above them, a white bowl of shredded white cheese positioned top left, and a whole, half red and yellow onion at the top center. To the right of the dough, there's a block of pale yellow cheese, three garlic cloves, a small white bowl holding black pepper and salt, a single brown egg, and a few sprigs of fresh green thyme at the bottom right. A small glass jar with grated cheese is near the top right corner. The surface has a subtle white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the mushroom and cheese filling a day in advance. Store it covered in the refrigerator and assemble the braid just before baking.

What can I use instead of puff pastry?

If puff pastry is not available, phyllo dough can be a substitute, though it will result in a different texture. You can also use store-bought pie crust, but the braid won’t be as flaky.