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Savory Mushroom Gruyere Puff Pastry Braid

Savory Mushroom Gruyere Puff Pastry Braid

Buttery puff pastry wraps a rich mushroom and Gruyère filling for a golden, shareable appetizer or light meal.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 16 oz cremini mushrooms, finely chopped
  • 1 cup yellow onion, diced
  • 2 tsp minced garlic
  • 0.75 tsp dried thyme
  • 0.75 tsp kosher salt plus a pinch for finishing, if desired
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp red pepper flakes optional
  • 1 tbsp all-purpose flour helps thicken the filling
  • 1 tsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1.5 tsp Dijon mustard
  • 1.25 cup Gruyère cheese, shredded
  • 10 oz puff pastry sheet, thawed thawed in the refrigerator
  • 2 oz beaten egg, for glaze
  • 1 tbsp water to loosen the egg wash

Instructions

Preparation Steps

  • Preheat oven to 400°F. Line a baking sheet with parchment.
  • Warm olive oil and butter in a large skillet over medium heat.
  • Sauté onion until translucent, about 3 to 4 minutes.
  • Add mushrooms. Cook until browned and moisture evaporates, 8 to 10 minutes.
  • Stir in garlic, thyme, salt, pepper, and red pepper flakes. Cook 1 minute.
  • Sprinkle in flour. Cook, stirring, for 1 minute to thicken.
  • Add lemon juice and parsley. Remove from heat and cool 10 minutes.
  • Unfold puff pastry on parchment. Roll into a 10x12-inch rectangle.
  • Spread Dijon down the center third of the pastry.
  • Scatter half the Gruyère over the mustard. Spoon mushroom filling on top.
  • Top with remaining Gruyère. Cut 1-inch strips along both sides.
  • Fold strips over the filling, alternating to form a braid. Tuck the ends.
  • Whisk egg with water. Brush the pastry all over with the egg wash.
  • Bake 25 to 30 minutes, until deeply golden and puffed.
  • Rest 10 minutes before slicing. Serve warm.

Notes

Variation: Add a thin layer of caramelized onions under the cheese for extra sweetness. Swap half the Gruyère with fontina for a creamier melt. To make ahead, assemble and refrigerate unbaked for up to 6 hours; brush with egg wash just before baking. Leftovers reheat well in a 350°F oven for 8–10 minutes to re-crisp the pastry.
This recipe is an original creation inspired by classic Savory Mushroom Gruyere Puff Pastry Braid flavors. All ingredient ratios and instructions are independently developed.