Description
This golden puff pastry braid wraps a rich, creamy mushroom filling inside buttery, flaky layers for an appetizer that feels both cozy and impressive. Sweet sautéed onions, earthy mushrooms, melted Gruyère, and herbs come together into a silky filling that bakes into a crisp, braided shell. It’s simple enough for a relaxed brunch yet eye-catching enough to anchor a party spread.
Ingredients
Scale
- 1 sheet puff pastry, thawed but still cool
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 10 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and black pepper, to taste
- ¼ cup dry white wine (optional)
- 8 ounces cream cheese, softened
- ¾ cup finely grated Parmesan
- ½ cup shredded Gruyère
- 1 teaspoon Dijon mustard (optional)
- 2 large eggs
- Chopped parsley, for garnish
Instructions
- Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place a large skillet over medium heat and add butter and olive oil. Once melted, cook the onion until tender and lightly golden, about 5 minutes.
- Stir in the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and turn nicely browned, about 8 minutes.
- Season with thyme, salt, and pepper. Pour in the wine if using and cook until the pan is mostly dry. Lower the heat.
- Add the cream cheese, Parmesan, and Dijon to the skillet. Stir until smooth and creamy. Remove from heat and fold in the Gruyère.
- Beat one egg and quickly mix it into the warm filling. Let the mixture cool slightly so it thickens.
- Roll out the puff pastry on a flat surface. Using a knife, cut diagonal strips down both long sides, leaving a solid strip in the center.
- Spoon the mushroom filling down the middle, keeping space at the top and bottom. Fold the ends inward, then alternate the strips to create a braid over the filling.
- Transfer the braid to the prepared pan. Beat the remaining egg and brush it over the pastry.
- Bake for 20–22 minutes, or until the pastry is puffed and deeply golden.
- Let the braid rest for about 10 minutes before slicing. Sprinkle with parsley and serve warm.
Notes
- Keep the pastry cool — it’s easier to cut and braid.
- The filling can be prepared a day ahead and refrigerated.
- Mix in spinach, kale, or sun-dried tomatoes for extra flavor.
- Fontina or Swiss cheese work well if Gruyère isn’t available.
- Reheat leftovers in the oven to keep the pastry crisp.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer