Savory Mushroom & Gruyère Puff Pastry Braid Recipe – Easy Gourmet Appetizer Idea
Savory mushroom & Gruyère puff pastry braid is the perfect blend of elegance and flavor! Flaky puff pastry wrapped around a rich filling of sautéed mushrooms and melted Gruyère cheese creates a golden, braided centerpiece that’s ideal for holiday parties, family gatherings, or any occasion where you want to impress with a gourmet appetizer.
Equipment
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife and cutting board
- Pastry brush
- Oven
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 2 tbsp olive oil
- 1 small onion or 2 shallots, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (cremini or button)
- 1 tsp fresh thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 cup Gruyère cheese, shredded
- 1 egg (for egg wash)
- Fresh parsley for garnish
Instructions
- Prepare Filling: Heat olive oil in skillet. Sauté onions until translucent. Add mushrooms and cook until golden and moisture evaporates. Stir in garlic, thyme, salt, and pepper. Remove from heat and fold in Gruyère. Cool filling completely.
- Roll Pastry: On floured surface, roll puff pastry into rectangle. Place filling down center, leaving space at edges.
- Create Braid: Cut diagonal strips along both sides of pastry. Fold strips alternately over filling to form braid. Tuck ends neatly.
- Egg Wash & Bake: Brush pastry with beaten egg. Transfer to parchment-lined baking sheet. Bake at 200°C (400°F) for 25–30 minutes until golden and crisp.
- Cool & Serve: Rest braid for 10 minutes before slicing. Garnish with parsley.
Notes
- Spinach & feta or ham & Swiss make great variations.
- Vegan option: use dairy-free cheese and plant-based pastry.
- Chill pastry before braiding for clean edges.
- Avoid overstuffing—too much filling causes leaks.
- Best served warm, but can be enjoyed cold for picnics.