Savory Mushroom & Gruyère Puff Pastry Braid Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the braid in the preheated oven and bake for 20–22 minutes until it is puffed up and golden brown.
- 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
