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.