Flaky, buttery puff pastry wrapped around a rich filling of golden mushrooms, nutty Gruyère cheese, and fragrant herbs creates an elegant appetizer or light meal that’s perfect for brunch, holiday gatherings, or entertaining. Every slice delivers crisp pastry with a creamy, savory center.
⏱️ Prep Time: 20 minutes
🔥 Cook Time: 35 minutes
⏲️ Total Time: 55 minutes
🍽️ Servings: 8
🔥 Calories: Approximately 390 kcal per serving
Ingredients 🛒
🍄 For the Mushroom Filling
🧈 2 tbsp unsalted butter
🫒 1 tbsp extra-virgin olive oil
🍄 340 g (12 oz) cremini mushrooms, sliced
🧅 2 shallots, finely diced
🧄 2 garlic cloves, minced
🌿 1 tsp fresh thyme leaves
🧂 ½ tsp kosher salt
⚫ ¼ tsp freshly ground black pepper
🥐 For the Puff Pastry
🥐 1 sheet frozen puff pastry, thawed
🧀 1½ cups shredded Gruyère cheese
🟡 1 tbsp Dijon mustard
🥚 1 egg, beaten
🌾 1 tsp sesame seeds
✨ For the Topping
🧀 2 tbsp grated Parmesan cheese
🌿 1 tsp fresh thyme leaves
🌿 Optional Garnish
🌿 Chopped fresh parsley
🌿 Fresh thyme sprigs
Instructions 👩🍳
1️⃣ Prepare the Oven
Preheat the oven to 200°C (400°F).
Line a large baking tray with parchment paper.
2️⃣ Cook the Mushroom Filling
Heat the butter and olive oil in a large skillet over medium heat.
Add the sliced mushrooms and sauté for 6–8 minutes, stirring occasionally, until their moisture has evaporated and they develop a rich golden-brown color.
3️⃣ Add the Aromatics
Stir in the diced shallots, minced garlic, thyme, salt, and black pepper.
Cook for another 2–3 minutes until the shallots soften and everything becomes fragrant.
Remove from the heat and allow the filling to cool for several minutes.
4️⃣ Prepare the Puff Pastry
Place the thawed puff pastry on the prepared baking tray.
Gently roll it into a neat rectangle if needed.
Spread the Dijon mustard evenly down the center third of the pastry, leaving both sides free for braiding.
5️⃣ Add the Filling
Spoon the cooled mushroom mixture evenly over the mustard.
Scatter the shredded Gruyère cheese across the mushrooms.
6️⃣ Create the Braid
Using a sharp knife, cut 2.5 cm (1-inch) strips along both long sides of the pastry.
Alternately fold the strips over the filling, crossing them to create a braided pattern.
Press the ends together to seal.
7️⃣ Finish Before Baking
Brush the entire pastry with the beaten egg.
Sprinkle evenly with sesame seeds, grated Parmesan, and fresh thyme leaves.
8️⃣ Bake Until Golden
Bake for 30–35 minutes, or until the pastry is deeply golden, puffed, and crisp, with the cheese melted and bubbling inside.
9️⃣ Rest and Serve
Allow the pastry braid to rest for 10 minutes before slicing.
Garnish with chopped parsley and fresh thyme sprigs, then serve warm.
Helpful Tips & Variations 💡
✅ Let the mushroom filling cool before assembling to help keep the pastry flaky.
✅ Cook the mushrooms until all excess moisture has evaporated for the richest flavor and crispiest pastry.
✅ Swap Gruyère with Swiss, Fontina, Emmental, or white cheddar for a different flavor profile.
✅ Add sautéed spinach or caramelized onions for extra depth.
✅ Sprinkle chopped walnuts or pecans into the filling for a pleasant crunch.
✅ Serve with a crisp green salad, tomato soup, or roasted vegetables for a complete meal.
✅ Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore the pastry’s crisp texture.
Nutrition Information (Per Serving) 🥗
🔥 Calories: Approximately 390 kcal
💪 Protein: 12 g
🍞 Carbohydrates: 23 g
🧈 Fat: 29 g
🌾 Fiber: 2 g
🍬 Sugar: 2 g
🧂 Sodium: 390 mg
