Introduction

This Savory Mushroom & Gruyère Puff Pastry Braid combines earthy cremini mushrooms with creamy cheeses wrapped in flaky puff pastry. It’s an elegant yet easy appetizer or light meal that’s sure to impress guests or make any day special.

A long pastry roll features about ten visible layers of golden-brown, crispy puff pastry woven on top with a shiny, caramelized glaze. Inside, there is a creamy layer mixed with dark brown sautéed mushroom slices evenly spread along the length of the roll. Small green herb leaves are scattered over the top, adding a fresh touch. The roll sits on a wooden board, while blurred brown mushrooms and green herbs rest on a white marbled texture in the background. 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: Heat olive oil and butter in a large skillet 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 the moisture has evaporated, about 8 minutes.
Step 4: Add thyme, salt, pepper, and white wine if using. Cook until the liquid is fully absorbed. Then reduce the heat.
Step 5: Stir in the cream cheese, Parmesan cheese, and Dijon mustard if using. Mix thoroughly to create a creamy texture. Remove the skillet from heat and fold in the Gruyère cheese.
Step 6: Beat one egg and quickly mix it into the filling. Allow the filling to cool slightly.
Step 7: Unroll the puff pastry sheet and cut 8 diagonal strips along each long side, leaving the center section intact for the filling.
Step 8: Spread the mushroom and cheese filling down the center of the pastry, leaving some space at the top and bottom. Fold in the ends, then braid the strips over the filling, alternating sides.
Step 9: Transfer the pastry braid onto the prepared baking tray using the parchment paper. Brush the braid with the remaining beaten egg.
Step 10: Bake for 20 to 22 minutes, or until the pastry is golden brown and puffed. Remove from the oven and let it cool for 10 minutes before slicing.
Step 11: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For a richer flavor, substitute cremini mushrooms with a mix of wild mushrooms.
If you prefer a vegetarian version, omit the white wine or replace it with vegetable broth.
Use leftover cooked mushrooms to save time on preparation day.
Brush the braid with an egg wash twice for a shinier, deeper golden crust.
Add sautéed spinach or caramelized onions to the filling for extra flavor and texture.

Storage

Store any leftover braid covered tightly in the refrigerator for up to 3 days. To reheat, warm in a preheated 350°F (180°C) oven for 10-15 minutes until heated through and the pastry is crisp. Avoid microwaving to keep the pastry flaky.

How to Serve

A long braided pastry filled with creamy melted cheese and mushrooms is placed on a wooden board on a white marbled surface. The pastry is golden brown with a glossy, crispy crust and some sprinkled green herbs on top. The filling is visible at the end, showing layers of soft white cheese melted together with dark brown sautéed mushrooms and fresh green herbs. The braid pattern creates several sections, each with a shiny, textured crust that contrasts with the smooth creamy filling inside. 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 for this recipe?

Yes, frozen puff pastry works well. Just be sure to thaw it fully in the refrigerator before using to achieve the best texture.

Can I prepare the filling ahead of time?

Absolutely. You can make the mushroom and cheese filling a day in advance and store it in the refrigerator. Bring it to room temperature before assembling the braid.