This Savory Mushroom & Gruyère Puff Pastry Braid is a deliciously elegant dish that combines the richness of creamy mushrooms, caramelized onions, and melty Gruyère cheese wrapped in flaky puff pastry. Whether served as a showstopping appetizer or a brunch centerpiece, this easy-to-make braid will impress everyone with its flavor and beautiful presentation.

Savory Mushroom & Gruyère Puff Pastry Braid

Why You’ll Love This Recipe

The buttery puff pastry creates a golden, flaky crust that perfectly complements the savory filling inside. The combination of mushrooms, caramelized onions, and Gruyère cheese is irresistible, and the hint of Dijon mustard adds a subtle zing. This braid is the perfect balance of creamy and crispy, making it an unforgettable dish for any occasion.

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 thyme)
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)

Tip: you’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Preheat the Oven:
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Sauté the Vegetables:
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Cook the Mushrooms:
Stir in the garlic and sliced mushrooms. Sauté the mixture until the mushrooms are browned and most of the moisture has evaporated, about 8 minutes.
Add Herbs and Wine:
Add the thyme, salt, pepper, and white wine (if using). Continue cooking until the liquid is absorbed, then reduce the heat.
Make the Filling:
Stir in the cream cheese, Parmesan cheese, and Dijon mustard. Mix well until you have a smooth, creamy texture. Remove from heat and stir in the grated Gruyère cheese.
Incorporate Egg:
Add one beaten egg to the mushroom filling and stir quickly to combine. Let the mixture cool slightly.
Prepare the Puff Pastry:
Unroll the puff pastry sheet on a clean surface. Cut 8 diagonal strips along each long side of the pastry, leaving the center intact for the filling.
Assemble the Braid:
Spread the mushroom filling evenly down the center of the pastry, leaving space at the top and bottom. Fold the ends of the pastry, then braid the strips over the filling, alternating sides.
Bake the Braid:
Transfer the braided pastry to the prepared baking tray. Brush the top with the remaining beaten egg.
Bake:
Bake for 20–22 minutes, or until the pastry is golden brown and puffed.
Cool and Serve:
Let the braid cool for 10 minutes before slicing. Garnish with fresh chopped parsley and serve warm.

Serving and Timing

Serving Size: 10 servings
Prep Time: 25 minutes
Cook Time: 17–22 minutes
Total Time: 42 minutes

Variations

For an extra burst of flavor, you can add sautéed spinach or kale to the filling. You can also swap the Gruyère for other cheeses like fontina or mozzarella, though Gruyère adds a unique depth of flavor. If you prefer a spicier kick, try adding red pepper flakes to the filling.

Storage/Heating

This savory puff pastry braid is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat it in the oven at 350°F (175°C) for about 10 minutes to bring back its crispiness.

FAQ

Can I make this ahead of time?

Yes, you can assemble the braid in advance and refrigerate it before baking. When you’re ready to bake, just brush it with the egg wash and bake as directed.

Can I use store-bought puff pastry?

Absolutely! Store-bought puff pastry works perfectly for this recipe and will save you time.

Can I use different mushrooms?

Yes, you can use any type of mushrooms you prefer, such as white button mushrooms, shiitake, or oyster mushrooms. Just make sure to cook them until they release their moisture and become browned.

How do I know when the braid is done?

The braid is done when the pastry is golden brown and puffed. You can also insert a toothpick into the filling to check if it’s hot all the way through.

Can I freeze this dish?

Yes, you can freeze the unbaked pastry braid. Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. When you’re ready to bake, bake directly from the freezer, adding an extra 5-10 minutes to the baking time.

Conclusion

The Savory Mushroom & Gruyère Puff Pastry Braid is a flavorful and impressive dish that will be the star of your next meal. Whether served as an appetizer, a brunch centerpiece, or a side dish, it’s sure to be a hit. With its flaky, golden crust and creamy, savory filling, this braid is the perfect combination of textures and flavors. Make it today and enjoy a delicious, memorable treat!