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–+ servings

Savory Mushroom & Gruyère Puff Pastry Braid

A golden, flaky pastry braid filled with savory mushrooms and rich Gruyère cheese, perfect for impressing guests or family.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

Pastry and Filling

  • 1 sheet puff pastry, thawed (preferably all-butter pastry for best flavor)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 8 oz mushrooms, chopped (cremini or a mix of cremini + shiitake)
  • 1/2 cup Gruyère cheese, grated (substitute: Swiss or fontina for milder melt)
  • 1 medium onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced
  • 1 large egg, beaten (for egg wash)
  • Salt and pepper to taste
  • Fresh thyme (optional) Use rosemary or parsley if preferred

Instructions

Preparation

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  • Heat butter and olive oil in a skillet over medium heat until shimmering.
  • Add chopped onion and cook 4–5 minutes, stirring, until translucent. Add garlic and cook for 30 seconds.
  • Add mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates — about 6–8 minutes. Don’t rush this step; concentrated flavor comes from browning.
  • Season with salt, pepper, and thyme. Taste and adjust. Remove from heat and let the filling cool slightly so it doesn’t make the pastry soggy.
  • On a lightly floured surface, roll out the thawed puff pastry into a rectangle (if not already rectangular). Cut slits about 1-inch apart along both long sides, leaving a 3–4 inch center strip uncut.
  • Spoon the mushroom mixture down the center strip, spreading evenly. Sprinkle the grated Gruyère over the filling. Don’t overfill.
  • Fold the pastry strips over the filling, alternating sides to form a braid. Tuck ends under to seal.
  • Transfer the braid to the prepared sheet. Brush the top with beaten egg for a glossy, golden finish.

Baking

  • Bake for 20–22 minutes, or until the pastry is puffed and deep golden brown. Let cool for 5–10 minutes before slicing to keep the filling from spilling.

Notes

For a lighter version, omit butter and use 3 tbsp olive oil. If you need a vegetarian boost, add cooked lentils or finely chopped walnuts to the mushroom mix for texture. Finish with a sprinkle of lemon zest right before serving.