Go Back
–+ servings
Savory Mushroom & Gruyère Puff Pastry Braid

Savory Mushroom & Gruyère Puff Pastry Braid That Wows

A vegetarian delight featuring flaky puff pastry filled with a rich mixture of sautéed mushrooms, Gruyère cheese, and cream cheese, perfect for brunch or appetizers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Substitute with any vegetable oil.
  • 1 tablespoon Butter Can use more olive oil for a dairy-free version.
  • 1 medium Onion Substitute with shallots for a milder taste.
  • 2 cloves Garlic Optional.
  • 8 ounces Cremini Mushrooms Can swap for white button or shiitake mushrooms.
  • 1 teaspoon Thyme Substitute with dried thyme if fresh is unavailable.
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Dry White Wine Optional.
  • 8 ounces Cream Cheese Substitute with non-dairy cream cheese for a vegan option.
  • 1/4 cup Parmesan Cheese Can substitute with pecorino or nutritional yeast for a vegan option.
  • 1 tablespoon Dijon Mustard Optional.
  • 8 ounces Gruyère Cheese Alternative cheeses include Fontina or Swiss.
  • 1 large Egg Use a flax egg for a vegan version.
For the Pastry
  • 1 sheet Puff Pastry Use store-bought for convenience or homemade if preferred.
  • to taste Fresh Parsley For garnish.

Equipment

  • Large Skillet
  • Baking Tray
  • Parchment Paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. In a large skillet, heat olive oil and butter. Add diced onions and sauté for about 5 minutes until soft and translucent.
  3. Add minced garlic and sliced mushrooms to the skillet. Sauté for about 8 minutes until browned and moisture has evaporated.
  4. Sprinkle in thyme, salt, pepper, and optional white wine. Cook for an additional 2-3 minutes until the wine has mostly evaporated.
  5. Lower the heat and mix in cream cheese, Parmesan cheese, and Dijon mustard (if using). Stir until smooth, then fold in Gruyère cheese.
  6. Remove skillet from heat and let filling cool slightly. Stir in a beaten egg until evenly mixed.
  7. On a lightly floured surface, roll out the puff pastry to a rectangle of about 12x15 inches. Cut diagonal strips along both sides.
  8. Spoon the mushroom and cheese mixture into the center of the pastry. Fold the strips over the filling in a crisscross pattern to form the braid.
  9. Transfer the braid to the baking tray and brush the top with beaten egg. Bake for 20-22 minutes until golden brown.
  10. Allow the braid to rest for 10 minutes before slicing. Garnish with chopped parsley before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 9gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Perfect for brunch or as an elegant appetizer, this dish is sure to impress your guests.

Tried this recipe?

Let us know how it was!