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Savory Mushroom & Gruyère Puff Pastry Braid recipe (2)
Ben Carraoli

Mushroom & Gruyère Puff Pastry Braid Recipe

When I first pulled this Savory Mushroom & Gruyère Puff Pastry Braid out of the oven, I knew it was a winner. The golden crust was perfectly puffed, and the smell of earthy mushrooms and melted cheese filled my kitchen. It looked so impressive, yet it was surprisingly simple to put together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry thawed - A store-bought sheet saves a lot of time and works beautifully for a flaky, buttery crust.
  • 1 tablespoon olive oil - Used for sautéing the vegetables it adds a touch of fruity flavor.
  • 1 small onion finely chopped - This creates a sweet, aromatic base for the mushroom filling.
  • 2 cloves garlic minced - Freshly minced garlic provides a pungent, savory kick that complements the mushrooms.
  • 2 cups mushrooms sliced - I recommend cremini mushrooms for their deep, earthy flavor, but any variety works.
  • 1/2 teaspoon dried thyme - This herb pairs perfectly with mushrooms adding a classic, slightly woodsy note.
  • Salt and pepper to taste - Seasoning is key; adjust the amounts to suit your personal preference.
  • 1/2 cup Gruyère cheese shredded - Grate your cheese fresh from a block for the best melt and nutty flavor.
  • 1 egg - This is for the egg wash which gives the pastry its beautiful golden-brown, shiny finish.

Method
 

  1. First, preheat your oven to 375°F (190°C) so it’s ready when your braid is assembled. While it heats, warm the olive oil in a large skillet over medium heat. This initial step gets your kitchen smelling wonderful.
  2. Add the chopped onion and minced garlic to the skillet. Cook them for about 3-4 minutes until they become soft and fragrant. Next, add the sliced mushrooms and dried thyme, cooking until the mushrooms are nicely browned.
  3. Season the mushroom mixture with salt and pepper to your liking. Once cooked, remove the skillet from the heat and set it aside. It’s important to let the filling cool down before placing it on the pastry.
  4. Lightly flour a clean surface and roll out your thawed puff pastry sheet. Using a knife, make diagonal cuts down both long sides of the pastry, leaving the center third intact. These cuts will become your braid.
  5. Spoon the cooled mushroom mixture down the center of the pastry sheet. Sprinkle the shredded Gruyère cheese evenly over the top of the filling. This creates the delicious, cheesy core of your braid.
  6. Now for the fun part! Fold the cut strips of pastry over the filling, alternating from one side to the other. This creates the beautiful braided pattern. Tuck in the ends to seal everything inside.
  7. In a small bowl, beat the egg to create an egg wash. Use a pastry brush to gently coat the entire top surface of the braid. This step ensures a wonderfully golden and shiny crust after baking.
  8. Carefully transfer the braid to a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is puffed up and a deep golden brown. Let it cool for a few minutes before slicing.