Savory Mushroom & Gruyère Puff Pastry Braid

Looking for a cozy, show-stopping dinner that comes together without a fuss? This savory braid fills the kitchen with warm, cheesy mushroom scents and gives you flaky, golden pastry wrapped around a rich Gruyère and cream cheese filling. It’s special because the mushrooms stay juicy but not soggy, the Gruyère adds a nutty melt, and the puff pastry gives you crisp layers that everyone loves.

If you love mushroom-and-cheese bakes, you might also enjoy this creamy bow-tie pasta with mushrooms, spinach, and onions for another weeknight option.

Why You’ll Love This Recipe

• Ready in under an hour: dinner that looks fancy with little work.
• Uses simple ingredients: mushrooms, cheese, and a sheet of puff pastry.
• Great for guests or meal-share: slice and serve warm or at room temperature.
• Vegetarian and crowd-pleasing: rich, cheesy, and satisfying.

Ingredients for Mushroom & Gruyère Puff Pastry Braid

• 1 sheet puff pastry, thawed
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Salt and black pepper, to taste
• 1/4 cup dry white wine (optional)
• 8 oz cream cheese, at room temperature
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup Gruyère cheese, grated
• 1 teaspoon Dijon mustard (optional)
• 2 large eggs, divided (1 for filling, 1 for egg wash)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions of Mushroom & Gruyère Puff Pastry Braid

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
3. Sauté the onion until soft and translucent, about 5 minutes.
4. Add the garlic and cook 30 seconds until fragrant.
5. Add the sliced mushrooms and the remaining tablespoon of olive oil; cook until they release liquid and it evaporates, about 6–8 minutes.
6. Stir in the thyme, salt, and pepper; cook 1 minute more.
7. Pour in the white wine (if using) and simmer until mostly evaporated, 2–3 minutes. Remove from heat and let cool slightly.
8. In a bowl, beat 1 egg and mix into the cream cheese along with the Parmesan, Gruyère, and Dijon mustard until smooth.
9. Fold the cooled mushroom mixture into the cheese mixture and adjust seasoning.
10. Roll the puff pastry sheet on a floured surface into a roughly 10×12-inch rectangle. Trim edges if needed.
11. Cut long diagonal strips (about 1-inch wide) along the two long sides of the pastry, leaving a 3–4 inch center strip intact for the filling.
12. Spread the mushroom and cheese filling down the center strip, leaving a small border at each end.
13. Fold the end flaps over the filling, then braid by folding alternating strips from each side over the filling, overlapping slightly to seal.
14. Beat the remaining egg and brush the braid all over for a shiny, golden finish.
15. Transfer to the prepared baking sheet and bake 25–30 minutes, or until puffed and deep golden brown.
16. Let rest 5–10 minutes, garnish with chopped parsley, slice, and serve warm.

Tips for Success

• Use room-temperature cream cheese so the filling mixes smooth and evenly.
• Don’t overcrowd the skillet when cooking mushrooms; work in batches if needed to keep them from steaming.
• Seal the braid ends well so cheese doesn’t leak out during baking.
• Brush the pastry with egg wash just before baking for the best shine and color.

Substitutions & Variations of Savory Mushroom & Gruyère Puff Pastry Braid

To Make It Vegan/Gluten-Free:

• Use a vegan puff pastry and replace cream cheese with a plant-based cream cheese. Swap Gruyère and Parmesan for vegan shredded cheeses and use nutritional yeast for extra savory flavor. Ensure the pastry is gluten-free if needed.

Variations:

• Add sautéed spinach or caramelized shallots to the filling for more depth.
• Stir in cooked, crumbled sausage or chopped roasted chicken for a non-vegetarian option.
• Swap Gruyère for sharp cheddar or fontina for a different flavor profile.
• Sprinkle toasted pine nuts or chopped walnuts into the filling for crunch.

Storage Instructions of Savory Mushroom & Gruyère Puff Pastry Braid

Refrigerator:

• Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for best texture.

Freezer:

• Freeze fully baked slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Make-Ahead:

• Prepare the filling up to 2 days ahead and keep chilled. Assemble the braid just before baking for the best puff and flake.

Frequently Asked Questions (FAQ) of Mushroom & Gruyère Puff Pastry Braid

Can I use different mushrooms?

• Yes. Cremini, button, or a mix with shiitake work well. Wild mushrooms add more depth but may need a bit more cooking time.

How do I stop the pastry from getting soggy?

• Make sure mushrooms are well cooked and any excess liquid is evaporated. Let the filling cool slightly before spreading on the pastry.

Can I freeze before baking?

• Yes. Assemble the braid, flash-freeze on a tray until firm, then wrap tightly. Bake from frozen, adding 5–10 minutes to the baking time and watching for a golden color.

Final Thoughts

This Savory Mushroom & Gruyère Puff Pastry Braid is a simple way to turn pantry staples into a beautiful, flaky centerpiece. It’s perfect for busy nights, brunch with friends, or a cozy weekend treat and it makes your kitchen smell like a bakery on a rainy day. Try it, then come back and leave a comment and a star rating to let others know how it turned out.

Savory Mushroom & Gruyère Puff Pastry Braid

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A cozy dinner featuring flaky puff pastry filled with a rich mixture of mushrooms, cream cheese, and Gruyère cheese, perfect for sharing.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 1 sheet puff pastry, thawed
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and black pepper, to taste
• 1/4 cup dry white wine (optional)
• 8 oz cream cheese, at room temperature
• 3/4 cup Parmesan cheese, finely grated
• 1/2 cup Gruyère cheese, grated
• 1 teaspoon Dijon mustard (optional)
• 2 large eggs, divided (1 for filling, 1 for egg wash)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
3. Sauté the onion until soft and translucent, about 5 minutes.
4. Add the garlic and cook for 30 seconds until fragrant.
5. Add the sliced mushrooms and the remaining tablespoon of olive oil; cook until they release liquid and it evaporates, about 6–8 minutes.
6. Stir in the thyme, salt, and pepper; cook 1 minute more.
7. Pour in the white wine (if using) and simmer until mostly evaporated, 2–3 minutes. Remove from heat and let cool slightly.
8. In a bowl, beat 1 egg and mix into the cream cheese along with the Parmesan, Gruyère, and Dijon mustard until smooth.
9. Fold the cooled mushroom mixture into the cheese mixture and adjust seasoning.
10. Roll the puff pastry sheet on a floured surface into a roughly 10×12-inch rectangle. Trim edges if needed.
11. Cut long diagonal strips (about 1-inch wide) along the two long sides of the pastry, leaving a 3–4 inch center strip intact for the filling.
12. Spread the mushroom and cheese filling down the center strip, leaving a small border at each end.
13. Fold the end flaps over the filling, then braid by folding alternating strips from each side over the filling, overlapping slightly to seal.
14. Beat the remaining egg and brush the braid all over for a shiny, golden finish.
15. Transfer to the prepared baking sheet and bake for 25–30 minutes, or until puffed and deep golden brown.
16. Let rest for 5–10 minutes, garnish with chopped parsley, slice, and serve warm.

Notes

Use room-temperature cream cheese for a smoother filling. Don’t overcrowd the skillet with mushrooms to prevent steaming.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian
• Diet: Vegetarian