Mushroom Gruyère Puff Pastry Braid
Mushroom Gruyère Puff Pastry Braid is a flaky, buttery pastry filled with sautéed mushrooms and melted Gruyère cheese. It's easy to prepare in under an hour and perfect for brunch, holidays, or entertaining.
Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces cremini or button mushrooms sliced
- 1 small shallot or ½ small onion finely diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 cup Gruyère cheese shredded
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the mushrooms and cook for 6–8 minutes until they release their moisture and become lightly golden.
- Stir in the shallot, garlic, salt, pepper, and thyme. Cook for another 1–2 minutes until fragrant.
- Remove the filling from the heat and allow it to cool slightly.
- Roll the puff pastry into a rectangle on a lightly floured surface and transfer it to the prepared baking sheet.
- Lightly score the center third lengthwise without cutting through the pastry.
- Cut 1-inch diagonal strips along both sides of the pastry.
- Spoon the mushroom filling evenly down the center and top with shredded Gruyère cheese.
- Fold the pastry strips alternately across the filling to create a braided pattern.
- Brush the entire braid with beaten egg.
- Bake the Mushroom Gruyère Puff Pastry Braid for 22–28 minutes until deeply golden, puffed, and crisp.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Serve warm with a crisp green salad or roasted vegetables.
- This savory puff pastry braid also pairs beautifully with tomato soup.
- Garnish with fresh thyme before serving for an elegant presentation.
- Slice into smaller portions for a party appetizer.