Savory Mushroom Gruyère Puff Pastry (Print)

Buttery puff pastry braided around creamy mushroom, caramelized onion, and Gruyère filling; ideal for sharing.

# What You'll Need:

01 - 1 sheet puff pastry, thawed
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 10 ounces cremini mushrooms, sliced
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - Salt and black pepper, to taste
09 - 1/4 cup dry white wine (optional)
10 - 8 ounces cream cheese
11 - 3/4 cup Parmesan cheese, finely grated
12 - 1/2 cup Gruyère cheese, grated
13 - 1 teaspoon Dijon mustard (optional)
14 - 2 large eggs, divided
15 - Fresh parsley, chopped (for garnish)

# How to Make It:

01 - Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
02 - In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft, about 5 minutes.
03 - Stir in garlic and mushrooms. Sauté until mushrooms are browned and moisture evaporates, about 8 minutes.
04 - Add thyme, salt, pepper, and wine (if using). Cook until liquid is absorbed. Reduce heat.
05 - Stir in cream cheese, Parmesan, and Dijon. Mix well to form a creamy texture. Remove from heat and stir in Gruyère.
06 - Add one beaten egg to the filling and mix quickly to combine. Let cool slightly.
07 - Unroll the puff pastry. Cut 8 diagonal strips on each long side, leaving the center intact for the filling.
08 - Spread the filling down the center, leaving space at the top and bottom. Fold the ends, then braid the strips over the filling.
09 - Transfer pastry to baking tray using the parchment. Brush with remaining beaten egg.
10 - Bake for 20–22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing.
11 - Garnish with chopped fresh parsley and serve warm.

# Additional Notes:

01 - Use cold puff pastry for easier handling.
02 - Make the filling ahead and refrigerate for up to 24 hours.
03 - Add spinach, kale, or sun-dried tomatoes for extra flavor.
04 - Swap Gruyère with Fontina or Swiss if needed.
05 - Avoid microwaving leftovers — reheat in the oven to maintain crispness.

Back