Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Introduction

A flaky, golden puff pastry braid filled with creamy mushrooms, caramelized onions, Gruyère cheese, and fresh herbs, this Savory Mushroom & Gruyère Puff Pastry Braid is a perfect appetizer or brunch centerpiece. It’s easy to make and full of rich, comforting flavors that everyone will love.

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

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

Tips & Variations

• Use cold puff pastry for easier handling and better puffing.
• Try adding a pinch of nutmeg to the filling for an extra layer of warmth and flavor.
• Incorporate spinach, kale, or sun-dried tomatoes into the filling for added color and taste.
• Swap Gruyère cheese with Fontina or Swiss if preferred or unavailable.
• Prepare the filling in advance and refrigerate for up to 24 hours to save time on the day of baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the pastry’s crispness, reheat in an oven at 300°F (150°C) for about 10 minutes rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the filling and refrigerate it for up to 24 hours. Assemble and braid the pastry just before baking for best results.

What can I serve with the puff pastry braid?

This dish pairs wonderfully with a light green salad or dipping sauces like garlic aioli or a tangy mustard sauce to complement the savory flavors.

Can I freeze the puff pastry braid?

Absolutely. Freeze the assembled braid before baking by wrapping it tightly in plastic wrap and foil. When ready, bake from frozen, adding a few extra minutes to the baking time.

Savory Mushroom & Gruyère Puff Pastry Braid Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

A flaky, golden puff pastry braid filled with creamy mushrooms, caramelized onions, Gruyère cheese, and herbs. This Savory Mushroom & Gruyère Puff Pastry Braid makes a showstopping appetizer or brunch centerpiece that’s easy to make and impossible to forget.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 10 pieces 1x
• Category: Appetizer, Brunch
• Method: Baking
• Cuisine: French, Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 sheet puff pastry, thawed

Vegetables & Herbs

• 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
• Fresh parsley, chopped (for garnish)

Fats & Oils

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Dairy & Cheese

• 8 oz cream cheese
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup Gruyère cheese, grated

Other

• 1/4 cup dry white wine (optional)
• 1 teaspoon Dijon mustard (optional)
• 2 large eggs, divided

Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and line a baking tray with parchment paper to prepare for baking the braid.
2. Sauté the aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes.
3. Cook the mushrooms: Stir in the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and all moisture has evaporated, approximately 8 minutes.
4. Add seasonings and wine: Mix in the fresh thyme, salt, black pepper, and white wine if using. Continue cooking until the liquid is mostly absorbed, then reduce the heat.
5. Create the creamy filling: Stir in the cream cheese, grated Parmesan, and Dijon mustard if using, mixing well to combine into a creamy texture. Remove the skillet from heat and fold in the grated Gruyère cheese.
6. Incorporate egg: Add one beaten egg to the filling mixture and quickly stir to combine. Allow the filling to cool slightly to make it easier to handle.
7. Prepare the puff pastry: Unroll the thawed puff pastry sheet on a clean surface. Using a sharp knife, cut 8 diagonal strips along each long side of the pastry, leaving the center section intact for the filling.
8. Assemble the braid: Spread the mushroom and cheese filling evenly down the center strip of the pastry, leaving a little space at the top and bottom edges. Fold the pastry ends over the filling to seal, then carefully braid the strips over the filling by folding alternating strips over the center.
9. Transfer and egg wash: Carefully transfer the assembled braid onto the prepared baking tray using the parchment paper. Brush the entire braid with the remaining beaten egg to give it a beautiful golden finish once baked.
10. Bake: Place the braid in the preheated oven and bake for 20–22 minutes until it is puffed up and golden brown.
11. Cool and garnish: Remove the braid from the oven and let it cool for 10 minutes to set. Garnish with freshly chopped parsley and serve warm for best flavor and texture.

Notes

• Use cold puff pastry for easier handling and better puff during baking.
• Prepare the mushroom and cheese filling ahead of time and refrigerate for up to 24 hours for convenience.
• For additional flavor, add spinach, kale, or sun-dried tomatoes to the filling.
• Gruyère cheese can be swapped with Fontina or Swiss cheese depending on availability or preference.
• Avoid reheating leftovers in the microwave; instead, reheat them in the oven to maintain the pastry’s crispiness.
• For an extra layer of flavor, try adding a pinch of nutmeg to the mushroom and cheese filling.

Keywords: Appetizer, brunch, Gruyère, mushroom, puff pastry, vegetarian