Home » Blog » Creamy Mushroom Puff Pastry Braid

Creamy Mushroom Puff Pastry Braid

This Creamy Mushroom Puff Pastry Braid makes a great starter to a fancier dinner! A creamy mushroom filling made from sauteed garlic mushrooms with herbs, cream cheese and parmesan cheese. Then wrapped up in golden puffed pastry for a beautiful presentation!

Mushroom puff pastry braid on a serving board.
Creamy Mushroom Puff Pastry Braid

Something you will always find on hand in my fridge is Puff Pastry! There is no end what you can make from Main Courses to Appetizers and Desserts. And This Creamy Mushroom Puff Pastry Braid is an absolute winner. Not only is decadent and delicious, it’s has a very pretty presentation.

Close up of the mushroom pastry.
Creamy Mushroom Pastry

What is This Mushroom Pastry Like

  • Difficulty – Otherwise, it’s a pretty straight forward recipe.
  • Taste – The filling is so creamy with a mushroom flavour and the pastry if perfectly flaky and delicious!
  • Serving – This will make easily 8 – 10 servings as an appetizer or side dish.
Mushroom pastry braid with a tea towel.
Creamy Mushroom Filled Pastry

Ingredients

  • Onion – I used a small white onion in the filling.
  • Olive oil – Extra virgin oil is used to cook the onions and mushrooms.
  • Mushrooms – I used button mushrooms for the filling.
  • Garlic – I used fresh minced garlic.
  • Cream cheese – Any kind of softened cream cheese will work for the filling.
  • Parmesan cheese – This adds a great flavour to the mushroom filling.
  • Seasonings – I used dried oregano, salt and black pepper.
  • Fresh herbs – This recipe uses fresh chopped parsley.
  • Eggs – Whisked eggs are used in the filling as well as to brush the top of the pastry.
  • Pastry – I used a ready to roll frozen puff pastry sheet.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Ingredients to make the mushroom filled pastry.
Ingredients to Make the Mushroom Filled Pastry Braid

Instructions

  1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
  2. Cook onions – In a large skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down until soft, about 5 minutes.
  3. Cook mushrooms – Add the mushrooms and garlic to the onions and give a good stir. Cook down until the mushrooms are soft and browned. About another 5 – 8 minutes.
  4. Make the creamy filling – Reduce heat to low and add the cream cheese, parmesan cheese, oregano, salt, pepper and parsley. Stir really well to completely combine and you should have a soft and creamy texture. Remove from heat.
  5. Add whisked egg to filling – Add one of the whisked eggs to the mixture and stir quickly into the creamy mixture until it’s completely incorporated.
  6. Cut the puff pastry sheet – Remove the puff pastry from the fridge and unroll it. Lay the pastry sheet on a sheet of parchment paper. Think of the pastry in thirds. Cut approximately 8 equal diagonal strips on each side. Start the shaping of the pastry by cutting the top corners off and then making a small oval cut at the top.
  7. Fill and fold the pastry – Spread the mushroom filling down the centre, leaving a 1/2 inch (1 cm) space at the top and the bottom, fold the pastry over the filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
  8. Bake – Lift the parchment paper onto the baking tray. Brush the top of the pastry braid with the remaining whisked egg. Bake between 20 – 22 minutes until golden and puffed up.
  9. Serve – Remove from oven and leave to cool for about 10 minutes before cutting. Cut into slices and serve hot.

Recipe Tips

  • Use cold puff pastryย โ€“ When putting the braid together, make sure to use cold puff pastry. Itโ€™s much easier to work with. Warm puff pastry will be difficult to fold properly.
  • Prep ahead filling – You can make the filling up to 24 hours before filling the pastry. Just keep it covered in the refrigerator until using.
  • Follow the photos – To cut and assemble the pastry braid, I suggest you follow the photos above.
Mushroom filled pastry braid on a baking tray.
Mushroom Filled Pastry Braid

Substitutions

  • Mushroomsย โ€“ I used white button mushrooms in this recipe which are a very common mushroom. You could useย brown mushroomsย or evenย Portobelloย mushrooms for a richer tasting sauce.
  • Cream cheese – Alternatively you could use marscarpone cheese for the filling.
  • Puff pastryย โ€“ You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
Mushroom filled pastry braid cut into slices.
Creamy Mushroom Filled Pastry Braid

Serving and Storage

  • Serving – This pastry is so versatile and can be served at a brunch, lunch, dinner or even as an appetizer. It would go great with a Bacon and Tomato Salad, the Grilled Chicken and Avocado Salad, or the Feta and Tomato Salad Cups.
  • Storageย โ€“ This is best served hot and fresh, however you can bake it in advance and keep it in the fridge up to one day before. To reheat, just place it on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.
Pastry braid cut into slices.
Mushroom Filled Puff Pastry Braid

Frequently Asked Questions

Can I use a different type of pastry?

Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.

Why didnโ€™t my puff pastry puff up?

Puff pastry need to be baked cold to puff up properly in the oven. Itโ€™s possible, your pastry was too warm when you baked it.

Why do you brush the top of the pastry with an egg wash?

This gives the pastry a nice golden colour when itโ€™s baked.

Close up of a mushroom filled puff pastry braid.
Creamy Mushroom Puff Pastry Braid


Creamy Mushroom Sauce

This Creamy Mushroom Sauce is the perfect comfort food for all your needs this fall. An easy stove top sauce made by making a Roux Sauce with white wine, Dijon mustard, earthy mushroom and lots of black pepper. A wonderful sauce to serve with pot roasts, mashed potatoes and all your cosy fall eats.
Check out this recipe
mushroom sauce in a bowl with mushrooms and parsley

Garlic Mushrooms

This Garlic Mushroom Recipe is one you're going to want to file in favourites for an easy dinner side dish. Fresh button mushrooms sauteed with lots of fresh thinly sliced garlic, olive oil and finished off with sea salt. A great side to make for barbecues to go with a Steak Dinner or even to serve a a bigger part of a vegetarian meal.
Check out this recipe
over head view of the Garlic Musrhooms

mushrooms

Why not kick off your next get together at home with these Italian Stuffed Mushrooms. Mushrooms stuffed with peppers, onions, herbs and topped with freshly grated parmesan cheese. A great appetizer to prepare in advance and then just pop in the oven before serving!
Check out this recipe

Mushroom pastry braid with a tea towel.
Print Recipe Pin Recipe

Creamy Mushroom Puff Pastry Braid

This Creamy Mushroom Puff Pastry Braid makes a great starter to a fancier dinner! A creamy mushroom filling made from sauteed garlic mushrooms with herbs, cream cheese and parmesan cheese. Then wrapped up in golden puffed pastry for a beautiful presentation!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: appetizers
Cuisine: North American
Keyword: baked appetizers, mushroom appetizers, puff pastry
Servings: 10 servings
Calories: 287kcal
Author: Julia Pinney

Ingredients

  • 1 small onion finely diced
  • 2 tablespoons olive oil
  • 10 oz mushrooms cleaned and sliced
  • 2 cloves garlic minced
  • 8 oz cream cheese
  • 3/4 cup parmesan cheese finely grated
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh chopped parsley
  • 2 large eggs divided into two separate bowls
  • 1 sheet puff pastry

Instructions

  • Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
  • In a large skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down until soft, about 5 minutes.
  • Add the mushrooms and garlic to the onions and give a good stir. Cook down until the mushrooms are soft and browned. About another 5 – 8 minutes.
  • Reduce heat to low and add the cream cheese, parmesan cheese, oregano, salt, pepper and parsley. Stir really well to completely combine and you should have a soft and creamy texture. Remove from heat.
  • Add one of the whisked eggs to the mixture and stir quickly into the creamy mixture until it's completely incorporated.
  • Remove the puff pastry from the fridge and unroll it. Lay the pastry sheet on a sheet of parchment paper. Think of the pastry in thirds. Cut approximately 8 equal diagonal strips on each side. Start the shaping of the pastry by cutting the top corners off and then making a small oval cut at the top.
  • Spread the mushroom filling down the centre, leaving a 1/2 inch (1 cm) space at the top and the bottom, fold the pastry over the filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
  • Lift the parchment paper onto the baking tray. Brush the top of the pastry braid with the remaining whisked egg. Bake between 20 – 22 minutes until golden and puffed up.
  • Remove from oven and leave to cool for about 10 minutes before cutting. Cut into slices and serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

    • Use cold puff pastryย โ€“ When putting the braid together, make sure to use cold puff pastry. Itโ€™s much easier to work with. Warm puff pastry will be difficult to fold properly
    • Prep ahead filling – You can make the filling up to 24 hours before filling the pastry. Just keep it covered in the refrigerator until using.
    • See step by step photos in post – I recommend you follow the step-by-step photos in the post to see how to cut and fold the pastry easily.
  1. ย 
Nutrition Facts
Creamy Mushroom Puff Pastry Braid
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Trans Fat 0.002g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 47mg16%
Sodium 378mg16%
Potassium 167mg5%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 395IU8%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on January 31st, 2024
Photo of author

About Julia Pinney

More Posts by this author.

5 from 1 vote (1 rating without comment)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.