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Preheat the oven to 180–200°C (350–400°F). Line a baking tray with parchment paper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Add the finely chopped small onion or shallot and 2 cloves of minced garlic, and sauté until they are soft, about 3-5 minutes.

Add 2 cups of sliced mushrooms to the pan and cook until they are tender and their moisture has evaporated, about 7-10 minutes. Stir in 1 teaspoon of fresh thyme (or 1/2 teaspoon dried), 1 tablespoon of fresh parsley, salt, pepper, and 1 teaspoon of Dijon mustard (if using). Remove from heat and let the mixture cool completely.

Once the mushroom mixture has cooled, mix 1 to 1 1/2 cups of grated Gruyère cheese into it to create a rich, creamy filling.

Roll out 1 sheet of thawed puff pastry on a lightly floured surface. Carefully transfer the rolled-out pastry onto the prepared baking tray. Spoon the mushroom and cheese filling in a line down the center of the pastry, making sure to leave ample space on both sides.

Using a knife, cut diagonal strips along both sides of the pastry, from the edge of the filling outwards. Fold these strips alternately over the filling, overlapping them to create a braided or plaited look.

Brush the entire surface of the pastry with 1 beaten egg for an egg wash, which will give it a golden finish when baked.

Bake the pastry in the preheated oven for 25-30 minutes, or until the pastry is puffed up and has turned a deep golden brown color.

Once baked, let the pastry rest for 5-10 minutes before slicing and serving warm.


Preheat the oven to 180–200°C (350–400°F). Line a baking tray with parchment paper.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Add the finely chopped small onion or shallot and 2 cloves of minced garlic, and sauté until they are soft, about 3-5 minutes.

Add 2 cups of sliced mushrooms to the pan and cook until they are tender and their moisture has evaporated, about 7-10 minutes. Stir in 1 teaspoon of fresh thyme (or 1/2 teaspoon dried), 1 tablespoon of fresh parsley, salt, pepper, and 1 teaspoon of Dijon mustard (if using). Remove from heat and let the mixture cool completely.

Once the mushroom mixture has cooled, mix 1 to 1 1/2 cups of grated Gruyère cheese into it to create a rich, creamy filling.

Roll out 1 sheet of thawed puff pastry on a lightly floured surface. Carefully transfer the rolled-out pastry onto the prepared baking tray. Spoon the mushroom and cheese filling in a line down the center of the pastry, making sure to leave ample space on both sides.

Using a knife, cut diagonal strips along both sides of the pastry, from the edge of the filling outwards. Fold these strips alternately over the filling, overlapping them to create a braided or plaited look.

Brush the entire surface of the pastry with 1 beaten egg for an egg wash, which will give it a golden finish when baked.

Bake the pastry in the preheated oven for 25-30 minutes, or until the pastry is puffed up and has turned a deep golden brown color.

Once baked, let the pastry rest for 5-10 minutes before slicing and serving warm.
