Introduction

This savory mushroom and Gruyère puff pastry braid is a delicious and elegant appetizer or light meal. Filled with a creamy mixture of mushrooms, cheeses, and herbs, it’s perfect for impressing guests or treating yourself to something special.

A golden-brown braided pastry filled with layers of sliced mushrooms and melted cheese inside. The outer crust is shiny, flaky, and crispy with multiple thin layers showing. Fresh green herb sprigs are scattered on top of the pastry. It rests on a wooden board with blurred mushrooms and greenery in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry, thawed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
10 oz cremini mushrooms, sliced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
Salt and black pepper, to taste
1/4 cup dry white wine (optional)
8 oz cream cheese
3/4 cup Parmesan cheese, finely grated
1/2 cup Gruyère cheese, grated
1 teaspoon Dijon mustard (optional)
2 large eggs, divided
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Step 2: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until soft, about 5 minutes.
Step 3: Stir in the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and most of their moisture has evaporated, about 8 minutes.
Step 4: Add the thyme, salt, pepper, and white wine if using. Cook until the liquid is absorbed, then reduce the heat.
Step 5: Stir in the cream cheese, Parmesan cheese, and Dijon mustard if using. Mix well until creamy. Remove from heat and fold in the Gruyère cheese.
Step 6: Add one beaten egg to the filling and mix quickly to combine. Allow the filling to cool slightly.
Step 7: Unroll the puff pastry on a clean surface. Cut 8 diagonal strips on each long side, leaving the center section intact for the filling.
Step 8: Spread the mushroom filling down the center of the pastry, leaving some space at the top and bottom. Fold the pastry ends over the filling, then braid the diagonal strips over the center to encase the filling.
Step 9: Transfer the braided pastry to the prepared baking tray. Brush the top with the remaining beaten egg to give it a golden finish.
Step 10: Bake in the preheated oven for 20–22 minutes, or until the pastry is golden brown and puffed. Let it cool for 10 minutes before slicing.
Step 11: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

Use cold puff pastry for easier handling and better puff.
Prepare the filling ahead of time and refrigerate for up to 24 hours to save time.
Add chopped spinach, kale, or sun-dried tomatoes to the filling for extra flavor and color.
Substitute Gruyère with Fontina or Swiss cheese if preferred or unavailable.
Avoid microwaving leftovers; reheat in the oven to maintain crispness of the pastry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pastry in a preheated oven at 325°F (160°C) for about 10–15 minutes to keep the crust crisp and the filling warm.

How to Serve

A long, golden-brown puff pastry roll rests on a wooden board, cut to show the filling inside. The crust is shiny and flaky with layered, crisp textures and is topped with fresh green herbs. Inside, the filling has melted cheese that is creamy white and smooth, mixed with dark brown sautéed mushrooms. The pastry’s edges are slightly curled, and the roll is sliced into several segments showing the soft and gooey interior against the crispy outer layers. The background has a blurred view of fresh mushrooms and green herbs, with the surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry according to package instructions before using to ensure it’s pliable and puffs up properly when baked.

Can I make this braid vegan?

You can substitute butter with plant-based margarine and use vegan cream cheese and cheeses. Also, replace the eggs with a plant-based egg wash or just brush with olive oil for a golden crust.