Introduction

This savory mushroom and Gruyère puff pastry braid is a delightful appetizer or light meal that’s impressively easy to make. Filled with a creamy blend of sautéed mushrooms, cheeses, and herbs, it bakes to a golden, flaky perfection that’s sure to impress your guests.

The image shows a golden-brown puff pastry roll with layers of flaky crust on the outside. Inside the pastry, there are visible slices of cooked mushrooms mixed with lightly melted white cheese, creating a soft, creamy texture. The puff pastry is cut open at the side to reveal the filling, and the top of the crust is shiny and decorated with a few small green herb sprigs. The pastry rests on a wooden surface with some scattered green herbs around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Puff Pastry (use homemade if preferred)
2 tbsp Unsalted Butter (adds richness and flavor)
1 tbsp Olive Oil (for sautéing)
1 medium Yellow Onion (or red onion for sharper taste)
2 cloves Garlic (minced)
8 oz Cremini Mushrooms (or shiitake/button mushrooms)
1 tbsp Fresh Thyme (or dried thyme, use half)
Salt, to taste
Black Pepper, to taste
1/2 cup Dry White Wine (optional, can substitute with vegetable broth)
8 oz Cream Cheese (can substitute with ricotta or goat cheese)
1/2 cup Parmesan Cheese (or Pecorino Romano)
1 cup Gruyère Cheese (or Swiss/Fontina)
1 tbsp Dijon Mustard (optional)
1 large Egg (can be replaced with cream or milk)
2 tbsp Fresh Parsley (chopped)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: Melt unsalted butter with olive oil in a skillet over medium heat. Add diced yellow onion and sauté until soft, about 5 minutes.
Step 3: Stir in minced garlic and cremini mushrooms. Sauté until browned and moisture evaporates, about 8 minutes. Season with fresh thyme, salt, and black pepper. If using, pour in dry white wine and cook until absorbed.
Step 4: Reduce heat and stir in cream cheese, Parmesan, and Dijon mustard until creamy. Fold in Gruyère cheese until melted.
Step 5: Unroll the puff pastry on a floured surface, cutting 8 diagonal strips on each side. Leave the center intact for filling.
Step 6: Spread mushroom mixture down the center. Fold edges in and braid strips over filling, sealing well.
Step 7: Transfer to prepared baking sheet, brushing the top with beaten egg. Bake for 20-22 minutes until golden brown.
Step 8: Let cool for 10 minutes before slicing, and garnish with fresh parsley.

Tips & Variations

For a richer flavor, substitute half of the Gruyère with Fontina cheese.
Use store-bought puff pastry for convenience, but homemade adds a lovely flaky texture.
Try adding a pinch of nutmeg to the cheese mixture for a warm, subtle spice.
If avoiding alcohol, vegetable broth works well instead of white wine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for about 10 minutes to maintain crispness. This dish is best enjoyed fresh but still tastes delicious warmed.

How to Serve

A golden brown puff pastry braid is shown lying on a white marbled textured surface, each segment of the braid folded over the filling inside. The filling is creamy white cheese mixed with caramelized, shiny brown mushroom slices that look soft and tender. The puff pastry has a rich, glossy finish with visible layers of flaky crust. Small sprigs of fresh green thyme are placed along the top and around the pastry for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the mushroom and cheese filling a day ahead and refrigerate it. Bring it to room temperature before assembling the braid for best results.

Can I freeze the assembled braid before baking?

Yes, you can freeze the unbaked braid by wrapping it tightly in plastic wrap and foil. Bake straight from frozen, adding a few extra minutes to the baking time.