Savory mushroom & gruyère puff pastry braid
The Best Mushroom & Gruyère Puff Pastry Braid with rich, earthy mushrooms and nutty melted cheese wrapped in crisp pastry. A bakery-style recipe made easy at home.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
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 ½ tsp dried)
Salt and black pepper, to taste
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
Prepare the Filling
Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
Heat olive oil and butter in a skillet over medium heat.
Add diced onion and cook for about 5 minutes until softened.
Stir in garlic and mushrooms; sauté for 8 minutes until browned and moisture evaporates.
Add thyme, salt, and pepper; cook briefly.
Stir in cream cheese, Parmesan, and Dijon mustard until smooth.
Remove from heat and fold in Gruyère cheese.
Add one beaten egg and mix quickly. Let filling cool slightly.
Assemble the Braid
Roll out puff pastry on a flat surface.
Cut diagonal strips along both sides, leaving the center intact.
Spread filling down the center.
Fold top and bottom edges inward.
Alternate folding strips over the filling to create a braid pattern.
Bake
Transfer to prepared tray and brush with remaining beaten egg.
Bake for 20–22 minutes until golden and puffed.
Cool for 10 minutes before slicing.
Serve
Garnish with chopped parsley and serve warm.
Notes
Ensure mushrooms are fully cooked to avoid excess moisture.
Chill pastry briefly if it becomes too soft while working.
Egg wash gives a glossy golden finish.
Best served warm for optimal texture and flavor.
