Go Back

Easy Mushroom & Gruyère Puff Pastry Braid

A delightful puff pastry filled with savory mushrooms and creamy Gruyère cheese, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: French, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 sheet 1 sheet of puff pastry, thawed
  • 1 cup 1 cup of cremini or button mushrooms, sliced
  • 1 cup 1 cup of Gruyère cheese, shredded
  • 1 small 1 small onion, finely diced
  • 2 cloves 2 cloves of garlic, minced
  • 1 tablespoon 1 tablespoon of olive oil
  • 1 teaspoon 1 teaspoon of thyme (fresh or dried)
  • to taste Salt and pepper to taste
  • 1 egg 1 egg, beaten (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet over medium heat, add the olive oil. Once heated, add the diced onions and garlic, cooking until fragrant and translucent (about 3-4 minutes).
  3. Add the sliced mushrooms along with thyme, salt, and pepper. Sauté until the mushrooms have released their moisture and are tender (around 5-7 minutes).
  4. On a lightly floured surface, roll out the thawed puff pastry into a rectangle.
  5. Place the sautéed mushroom mixture along the center of the pastry. Sprinkle the shredded Gruyère cheese evenly over the top.
  6. Cut diagonal slits along the edges of the pastry, and carefully fold them over the filling in a braid-like fashion, pressing gently to seal.
  7. Brush the top of the braid with beaten egg to give it a beautiful golden color.
Baking
  1. Place your braid on a baking sheet lined with parchment paper.
  2. Bake for 25-30 minutes, or until the pastry is golden brown.
  3. Allow the braid to cool slightly before slicing. Serve warm.

Notes

You can add other vegetables like spinach, leeks, or bell peppers for more flavor. If Gruyère isn’t available, substitute it with a similar cheese like Emmental or mozzarella. Ensure your oven is fully preheated to achieve a perfect golden color. Drain excess moisture from the mushrooms to avoid soggy pastry.