This savory puff pastry braid combines flaky, golden layers with a rich mushroom filling and nutty, melted Gruyère cheese. It’s elegant enough for entertaining yet simple enough for a relaxed weekend meal, making it a versatile recipe you’ll want to keep on hand.
Why You’ll Love This Recipe
This recipe brings together crisp puff pastry, deeply savory mushrooms, and creamy cheese in every bite. It looks impressive but uses straightforward steps and familiar ingredients. It works beautifully as an appetizer, brunch centerpiece, or light dinner and can be adapted easily to suit your tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry, thawed (about 250 g)
250 g mushrooms, thinly sliced
1 small onion, finely chopped (about 80 g)
1 clove garlic, minced
14 g unsalted butter (1 tablespoon)
15 ml olive oil (1 tablespoon)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves, finely chopped
100 g Gruyère cheese, grated (about 1 cup)
1 large egg, beaten (for egg wash)
Directions
Heat the olive oil and butter together in a wide skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the sliced mushrooms to the pan and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and become golden and fairly dry. Season with salt, black pepper, and fresh thyme. Remove from the heat and let the mixture cool slightly.
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Roll the puff pastry out slightly on a floured surface to even it out. Transfer it to the prepared baking tray. Using a sharp knife, cut diagonal strips along both long sides of the pastry, leaving a wide strip intact in the center for the filling.
Spread the cooled mushroom mixture evenly down the center of the pastry. Sprinkle the grated Gruyère cheese over the mushrooms. Fold the pastry strips over the filling, alternating sides to form a braid.
Brush the top of the pastry with the beaten egg. Bake for 25 to 30 minutes, or until the pastry is puffed and deeply golden. Allow to cool slightly before slicing and serving.
You can add sautéed spinach or caramelized onions to the mushroom filling for extra depth. Swap Gruyère for another firm, flavorful cheese if desired. Fresh herbs like parsley or chives can replace thyme for a slightly different aroma.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 170°C (340°F) oven for about 10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soft.
FAQs
Can I prepare this braid ahead of time?
Yes, you can assemble the braid and refrigerate it unbaked for up to 12 hours. Bake just before serving.
Can I use frozen mushrooms?
Fresh mushrooms are best, but frozen can work if fully thawed and well drained before cooking.
What type of mushrooms work best?
Button mushrooms, cremini, or a mix of wild mushrooms all work well.
Can I make this recipe vegetarian-friendly?
This recipe is already vegetarian as written.
How do I prevent the pastry from becoming soggy?
Make sure the mushroom mixture is well cooked and fairly dry before filling the pastry.
Can I freeze the baked braid?
It can be frozen once baked and cooled, though the texture is best when enjoyed fresh.
What can I serve with this dish?
A green salad or light soup pairs nicely with the rich pastry.
Can I make individual portions?
Yes, cut the pastry into smaller sections before filling and braiding.
Is Gruyère essential?
Gruyère adds a nutty flavor, but other similar cheeses can be used.
How do I know when it’s fully baked?
The pastry should be puffed, crisp, and evenly golden on top.
Conclusion
This savory mushroom and Gruyère puff pastry braid is a satisfying combination of flaky pastry and rich, comforting flavors. Whether served for brunch, as a starter, or alongside a simple salad for dinner, it delivers both elegance and ease in one delicious dish.
This savory mushroom and Gruyère puff pastry braid is a flaky, golden dish filled with rich mushrooms and nutty cheese. Elegant yet easy, it’s perfect for brunch, entertaining, or a light dinner.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Appetizer
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
1 sheet puff pastry, thawed (about 250 g)
250 g mushrooms, thinly sliced
1 small onion, finely chopped (about 80 g)
1 clove garlic, minced
1 tablespoon unsalted butter (14 g)
1 tablespoon olive oil (15 ml)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves, finely chopped
100 g Gruyère cheese, grated (about 1 cup)
1 large egg, beaten (for egg wash)
Instructions
Heat butter and olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until translucent.
Add garlic and cook for 30 seconds until fragrant.
Stir in sliced mushrooms and cook for 8–10 minutes until golden and dry. Season with salt, pepper, and thyme. Let cool slightly.
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Roll out puff pastry slightly and place on tray. Cut diagonal strips on each long side, leaving a wide strip in the center for the filling.
Spread mushroom mixture down the center of the pastry. Top with grated Gruyère.
Fold the side strips over the filling in a criss-cross pattern to form a braid.
Brush with beaten egg and bake for 25–30 minutes until golden and puffed.
Cool slightly before slicing and serving.
Notes
Ensure the mushroom mixture is dry to avoid soggy pastry.
Add sautéed spinach or caramelized onions for extra flavor.
Replace Gruyère with another firm cheese like Emmental or sharp cheddar.
Assemble in advance and refrigerate unbaked for up to 12 hours.
Reheat leftovers in the oven to maintain crispness.
