Description

This Savory Mushroom & Gruyère Puff Pastry Braid is a decadent, flavorful dish that combines the richness of creamy mushrooms, caramelized onions, and melty Gruyère cheese wrapped in a golden, flaky puff pastry. Whether served as a showstopping appetizer or a brunch centerpiece, this easy-to-make braid will impress everyone with its savory filling and beautiful presentation. It’s the perfect balance of creamy, crispy, and cheesy!

Ingredients

For the Filling:

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 teaspoon 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

For the Pastry:

1 sheet puff pastry, thawed

Fresh parsley, chopped (for garnish)

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Instructions

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 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, and sauté 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 get a smooth, creamy texture. Remove from heat and stir in the Gruyère cheese.
Incorporate Egg:
Add one beaten egg to the mushroom mixture 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 parsley and serve warm.

Notes

Flavor Variations: For added flavor, you can add sautéed spinach or kale to the filling. You can also swap Gruyère cheese for other cheeses like fontina or mozzarella.
Spicy Kick: Add a pinch of red pepper flakes to the filling for extra heat.
Make Ahead: You can assemble the braid in advance and refrigerate it before baking. When ready to bake, just brush it with the egg wash and bake as directed.

Prep Time: 25 minutes
Cook Time: 17–22 minutes
Category: Appetizer, Brunch, Main Course
Method: Baked
Cuisine: French, Savory Pastry