Savory Mushroom & Gruyère Puff Pastry Braid – Buttery layers, melty cheese, and rich umami
This golden, flaky braid is filled with garlicky sautéed mushrooms and gooey Gruyère, then baked to crispy, laminated perfection.
Ingredients
For the Filling
1 tbsp olive oil
1 tbsp butter
2 cups sliced cremini or button mushrooms
1 small shallot or ½ onion, finely diced
2 cloves garlic, minced
Salt and pepper, to taste
1 tsp chopped fresh thyme
100 g shredded Gruyère cheese (or Swiss)
For the Pastry
1 sheet puff pastry, thawed
1 egg (for egg wash)
Instructions
Cook the Mushrooms
In a skillet over medium heat, melt butter and olive oil. Add mushrooms and shallots. Sauté for 8–10 minutes until mushrooms are golden and moisture has evaporated. Stir in garlic, thyme, salt, and pepper. Let cool.
Prepare the Pastry
Preheat oven to 200°C (400°F). Roll out puff pastry on parchment. Cut diagonal strips down the sides, leaving a wide center for filling.
Fill and Fold
Spoon cooled mushroom mixture down the center. Top with shredded Gruyère. Fold strips over the filling, alternating sides to create a braid pattern. Tuck in the ends.
Brush and Bake
Brush with beaten egg. Transfer the parchment to a baking sheet and bake for 20–25 minutes, until golden and puffed.
Slice and Serve
Let cool slightly before slicing. Garnish with fresh thyme if desired.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Difficulty: Moderate
Why You’ll Love It
Buttery pastry + savory mushroom filling = the ultimate cozy-meets-fancy bite
Delicious hot or at room temp, for brunch, dinner, or party boards
Crispy edges, gooey centers, and rich savory flavor—you’ll want to make this again and again