Mediterranean Savory Mushroom & Gruyère Puff Pastry Braid
This golden puff pastry braid is filled with earthy mushrooms, caramelized shallots, garlic, and melted Gruyère for a rich, savory centerpiece. It looks impressive but is surprisingly easy to put together, making it perfect for entertaining, brunch, or as a special appetizer.
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Filling:
1 tbsp olive oil
1 tbsp butter
2 cups sliced cremini or button mushrooms
1 small shallot or ½ onion, finely diced
2 cloves garlic, minced
Salt and pepper, to taste
1 tsp chopped fresh thyme
100 g shredded Gruyère cheese (or Swiss)
For the Pastry:
1 sheet puff pastry, thawed
1 egg (for egg wash)
Instructions
Prepare the filling
Heat olive oil and butter in a skillet over medium heat.
Add mushrooms and cook for 6–8 minutes until they release their moisture and turn golden.
Stir in shallot (or onion) and cook another 2–3 minutes.
Add garlic, thyme, salt, and pepper. Cook 1–2 minutes more.
Remove from heat, let cool slightly, then stir in shredded Gruyère.
Prepare the pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry slightly if needed and place it on the prepared sheet.
Spoon the mushroom mixture down the center third of the pastry, leaving the sides free.
Make the braid
On both long sides of the pastry, cut diagonal slits about 1 inch apart.
Fold strips over the filling, alternating sides to create a braid pattern.
Tuck in the ends to seal.
Brush and bake
Beat the egg and brush it over the pastry for a glossy finish.
Bake for 20–25 minutes, until golden brown and puffed.
Serve
Let cool slightly before slicing. Serve warm as an appetizer or main with a side salad.
Tips
Drain excess moisture: Cook mushrooms until their liquid evaporates so the pastry doesn’t get soggy.
Cool the filling slightly: Warm filling can soften the pastry and make it harder to braid neatly.
Use a sharp knife for slits: Clean cuts make the braid look more professional.
Egg wash twice for extra shine: Brush once before baking, then lightly again halfway through for a deep golden finish.
Slice with a serrated knife: This helps cut through the flaky pastry without crushing it.
Variations
Cheese swap: Try fontina, manchego, or mozzarella instead of Gruyère.
Add greens: Stir in a handful of chopped spinach or kale to the filling for more color and nutrients.
Boost the flavor: Add a splash of white wine while cooking the mushrooms or a pinch of red pepper flakes for subtle heat.
Make it mini: Cut pastry into smaller squares, fill, and fold into hand pies or pinwheels for appetizers.
Add nuts: Sprinkle toasted pine nuts or walnuts inside the filling for crunch.
Q&A
Q: Can I make this ahead of time?
A: Yes. You can prepare the mushroom filling a day in advance and refrigerate it. Assemble and bake the braid just before serving for the best texture.
Q: Can I freeze it?
A: Yes. Assemble the braid (unbaked), wrap tightly, and freeze. Bake straight from frozen at 375°F (190°C) for 30–35 minutes, until golden.
Q: What can I serve with this?
A: It pairs well with a simple green salad, roasted vegetables, or a light tomato soup.
Q: Can I use store-bought pastry?
A: Absolutely. Store-bought puff pastry works perfectly for this recipe.
Nutrition
(per serving, based on 6 servings)
Calories: ~290
Protein: 9g
Fat: 20g
Carbohydrates: 20g
Fiber: 2g
Sugar: 2g
Calcium: 150mg
(Values are approximate and depend on brands and portion sizes.)
Conclusion
The Mediterranean Savory Mushroom & Gruyère Puff Pastry Braid is a beautiful yet simple dish that combines earthy mushrooms, fragrant herbs, and melty cheese inside crisp, golden pastry. It’s an ideal choice for entertaining, brunch spreads, or as a centerpiece for a cozy dinner. Easy to adapt with different fillings and cheeses, this braid is as versatile as it is impressive.