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!

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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.

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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.

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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.

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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.

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Recipe Tips

• Use cold puff pastry – When putting the braid together, make sure to use cold puff pastry. It’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.

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Substitutions

• Mushrooms – I used white button mushrooms in this recipe which are a very common mushroom. You could use brown mushrooms or even Portobello mushrooms for a richer tasting sauce.
• Cream cheese – Alternatively you could use marscarpone cheese for the filling.
• Puff pastry – 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.

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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.
• Storage – 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.

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Frequently Asked Questions

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