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Mushroom Gruyere Puff Pastry Braid

A close-up of a golden-brown mushroom gruyere puff pastry braid, sliced to reveal a savory mushroom and cheese filling.
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A visually appealing and simple savory bake featuring golden puff pastry, melty Gruyère, and mushrooms. Perfect for appetizers, brunch, or holiday gatherings.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 4 ounces Gruyère cheese, shredded
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
  3. Add minced garlic and dried thyme to the skillet. Cook for 1 minute more until fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
  4. Unfold the puff pastry sheet onto the prepared baking sheet.
  5. Spread the mushroom mixture evenly over the center of the puff pastry, leaving a 2-inch border on all sides.
  6. Sprinkle the shredded Gruyère cheese over the mushroom mixture.
  7. Make diagonal cuts from the edge of the pastry towards the center, about 1 inch apart, on both sides of the filling.
  8. Fold the cut strips over the filling, alternating sides to create a braided effect.
  9. Brush the top of the pastry with the beaten egg wash.
  10. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  11. Let cool for a few minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the braid up to the egg wash step, cover tightly, and refrigerate for up to 24 hours. Brush with egg wash and bake when ready.
  • You can substitute Gruyère with Swiss or Emmental cheese.
  • Add a pinch of nutmeg to the mushroom mixture for extra flavor.

Nutrition

Find it online: https://mdlatdmm.com/mushroom-gruyere-puff-pastry-braid/