Ingredients

1 sheet puff pastry, thawed

2 tablespoons unsalted butter

2 tablespoons olive oil

1 small yellow onion, finely diced

2 cloves garlic, minced

10 oz cremini mushrooms, sliced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Salt and black pepper, to taste

1/4 cup dry white wine (optional)

8 oz cream cheese

3/4 cup Parmesan cheese, finely grated

1/2 cup Gruyère cheese, grated

1 teaspoon Dijon mustard (optional)

2 large eggs, divided

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

Step 2: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 3: Stir in the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and their moisture has evaporated, approximately 8 minutes.

Step 4: Add thyme, salt, pepper, and white wine if using. Cook until the liquid is fully absorbed, then reduce the heat.

Step 5: Mix in the cream cheese, Parmesan, and Dijon mustard (if using) until creamy. Remove from heat and stir in the Gruyère cheese.

Step 6: Add one beaten egg to the filling and mix quickly to combine. Allow the mixture to cool slightly.

Step 7: Unroll the puff pastry sheet on a clean surface. Cut 8 diagonal strips along each long side, leaving the center section intact for the filling.

Step 8: Spoon the mushroom and cheese filling down the center of the pastry, leaving some space at both the top and bottom edges. Fold the ends inward, then braid the strips over the filling, alternating sides.

Step 9: Transfer the braided pastry to the prepared baking tray using the parchment paper. Brush the top with the remaining beaten egg.

Step 10: Bake for 20–22 minutes until the pastry is golden brown and puffed. Let it cool for 10 minutes before slicing.

Step 11: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For added depth, try mixing in sautéed spinach or caramelized shallots with the mushroom filling.

If you prefer, substitute Gruyère with mozzarella or fontina cheese for a milder flavor.

Use dried thyme if fresh is not available, but reduce the amount slightly to avoid overpowering the dish.

To make this recipe vegetarian, ensure the puff pastry contains no animal fats.

FAQs

Can I prepare the filling in advance?

Yes, you can make the mushroom and cheese filling a day ahead and refrigerate it. Bring it to room temperature before assembling the pastry for best results.

Can I use frozen puff pastry for this recipe?

Absolutely. Just make sure to thaw the puff pastry sheet completely in the refrigerator before working with it to ensure it handles smoothly and bakes evenly.