Description
A flaky, golden puff pastry braid filled with creamy mushrooms, caramelized onions, Gruyère cheese, and herbs — this Savory Mushroom & Gruyère Puff Pastry Braid is a showstopping appetizer or brunch centerpiece that’s easy to make and impossible to forget.
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. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft, about 5 minutes.
3. Stir in garlic and mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
4. Add thyme, salt, pepper, and wine (if using). Cook until liquid is absorbed. Reduce heat.
5. Stir in cream cheese, Parmesan, and Dijon. Mix well to form a creamy texture. Remove from heat and stir in Gruyère.
6. Add one beaten egg to the filling and mix quickly to combine. Let cool slightly.
7. Unroll the puff pastry. Cut 8 diagonal strips on each long side. Leave the center intact for the filling.
8. Spread the filling down the center, leaving space at the top and bottom. Fold the ends, then braid the strips over the filling.
9. Transfer pastry to baking tray using the parchment. Brush with remaining beaten egg.
10. Bake for 20–22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing.
11. Garnish with chopped fresh parsley and serve warm.
Notes
– Use cold puff pastry for easier handling.
– Make the filling ahead and refrigerate for up to 24 hours.
– Add spinach, kale, or sun-dried tomatoes for extra flavor.
– Swap Gruyère with Fontina or Swiss if needed.
– Avoid microwaving leftovers — reheat in the oven to maintain crispness.
- Prep Time: 20
- Cook Time: 22
- Method: Baked
- Cuisine: North American