Description

Let’s be real — we all want something that looks fancy, tastes incredible, and doesn’t take hours of effort. That’s exactly what you get with this Herbed Mushroom & Gruyère Pastry Plait. It’s rustic, comforting, and filled with the kind of flavors that make you close your eyes with each bite.

Ingredients

3 cups sliced cremini or button mushrooms – the savory base

2 tbsp unsalted butter + 2 tbsp olive oil – for sautéing

2 cloves garlic, minced – aromatic magic

1½ tsp fresh thyme leaves – earthy, lemony herb flavor

½ tsp salt + ½ tsp black pepper – simple seasoning

1 puff pastry sheet, thawed – your flaky golden shell

1½ cups shredded Gruyère cheese – melts like a dream

¼ cup grated Parmesan cheese – adds sharpness and umami

1 egg, beaten (for egg wash) – for that golden crust

1 tsp sesame seeds (optional) – a finishing touch

Optional upgrades:

Add a dash of truffle oil before baking for a fancy flair.

Swap thyme with rosemary or sage for different herb notes.

Choosing the Right Mushrooms

Cremini and button mushrooms are both perfect here. They:

Sauté beautifully without getting too watery

Have a mild, earthy flavor that pairs well with cheese and herbs

Are easy to find and budget-friendly

You can also mix in:

Shiitake for a meatier texture

Portobello for a deeper flavor

Oyster mushrooms for a gourmet twist

The key is to cook out the moisture so the pastry doesn’t get soggy — we’ll talk more about that in a moment.

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Instructions

Creating a pastry plait might look like it requires expert-level skills, but honestly? It’s easier than it looks. Think of it as a delicious arts and crafts project — one you get to eat at the end.

Here’s how to do it:

Roll Out the Puff Pastry
- Place your thawed puff pastry sheet on a piece of parchment paper.
- Lightly roll it out just enough to smooth any creases and stretch it slightly (don’t overdo it).
- Visually divide the pastry into three vertical sections — a center for the filling and two sides for the braids.
Add the Filling
- Spoon your cooled mushroom mixture down the center third of the pastry.
- Leave about ½ inch at the top and bottom clear for folding the ends.
- Sprinkle the Gruyère and Parmesan cheese evenly over the mushrooms.
Cut the Strips
- On both sides of the filling, cut diagonal strips about 1 inch wide using a sharp knife or kitchen scissors.
- Try to make the same number of strips on each side to keep the braid even.
Create the Plait (Braid)
- Fold the top and bottom edges of the pastry over the filling to seal the ends.
- Starting at the top, fold one strip from the left side diagonally over the filling.
- Then fold the matching strip from the right side across it.
- Continue this crisscross pattern all the way down the plait.
Transfer to Baking Sheet
- Carefully slide the parchment with your plait onto a baking sheet.
- If it’s too soft to move, pop it in the fridge for 10 minutes before transferring.

Now you’ve got a braided masterpiece that’s ready to be baked into golden perfection.

The Egg Wash Finish

Don’t skip the egg wash — it’s what gives your pastry that shiny, golden, professional-looking crust.

Here’s how:

Beat 1 egg with a splash of water or milk.
Brush it evenly over the top and sides of the plait using a pastry brush.
If desired, sprinkle with sesame seeds or even poppy seeds for texture and a little visual flair.

Egg wash also helps hold toppings in place and gives your pastry a beautiful sheen that makes it look straight out of a bakery window.