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Savory Mushroom Puff Pastry Braid

Close-up of a golden brown mushroom puff pastry braid slice showing flaky layers and rich mushroom filling.
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Create an impressive, flaky mushroom puff pastry braid that serves as a beautiful centerpiece for any gathering. This recipe uses a creamy mushroom filling baked inside golden puff pastry.

Ingredients

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  • 2 sheets frozen puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or vegetable broth
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the filling: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until they release their liquid and brown, about 8 to 10 minutes.
  2. Add garlic and cook for 1 minute until fragrant. Pour in the wine or broth and let it reduce completely, scraping up any browned bits from the bottom of the pan. Remove from heat and let cool slightly.
  3. In a bowl, mix the cooled mushroom mixture with the softened cream cheese, Parmesan cheese, thyme, salt, and pepper until combined.
  4. Prepare the pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold one sheet of puff pastry onto the prepared sheet.
  5. Spoon the mushroom filling down the center third of the pastry sheet, leaving a 1-inch border clear on the top and bottom edges.
  6. Using a sharp knife or pizza cutter, cut diagonal strips about 1 inch wide along both long sides of the filling, stopping at the edges of the filling. You should have about 8 to 10 strips on each side.
  7. Fold the pastry: Fold the top and bottom edges of the pastry over the filling to seal the ends.
  8. Braid the pastry: Fold one strip from the left side over the filling, then fold one strip from the right side over the first strip, overlapping slightly. Continue alternating sides, crossing the strips over the filling to create a braided pattern. Press the ends firmly to seal.
  9. Repeat the process with the second sheet of puff pastry and remaining filling, or use the second sheet for a second braid.
  10. Apply egg wash: Whisk the egg and water together. Brush the entire surface of the braided pastry generously with the egg wash for a golden brown finish.
  11. Bake for 25 to 30 minutes, or until the pastry is puffed, golden brown, and cooked through. Let cool on the baking sheet for 5 minutes before slicing and serving.

Notes

  • For extra flakiness, place the baking sheet with the assembled braid in the freezer for 10 minutes before baking. This chills the butter in the pastry.
  • If you want a richer filling, substitute half the cream cheese with mascarpone cheese.
  • Serve this savory pastry braid warm with a side of Dijon mustard or a simple balsamic glaze for dipping.

Nutrition

Find it online: https://www.purecookingjoy.com/mushroom-puff-pastry-braid-recipe/

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