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Close-up of a flaky Mushroom & Gruyère Puff Pastry, cut open to show the savory filling.

Mushroom & Gruyère Puff Pastry

A simple puff pastry recipe featuring mushrooms and Gruyère cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff pastry, thawed
For the Filling
  • 250 g Mushrooms, sliced e.g., cremini or button
  • 1 tbsp Olive oil
  • 1 clove Garlic, minced
  • 100 g Gruyère cheese, grated
  • 1 tbsp Fresh thyme leaves
  • Salt to taste
  • Black pepper to taste
  • 1 Egg, beaten for egg wash

Equipment

  • Baking sheet
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
  3. Add minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Remove skillet from heat. Stir in grated Gruyère cheese and fresh thyme leaves. Season with salt and pepper to taste.
  5. Unroll the puff pastry sheet onto a lightly floured surface. Cut it into 4 equal rectangles.
  6. Spoon the mushroom and cheese mixture onto one half of each pastry rectangle, leaving a small border.
  7. Fold the other half of the pastry over the filling to create a turnover. Crimp the edges with a fork to seal.
  8. Place the turnovers on the prepared baking sheet. Brush the tops with the beaten egg wash.
  9. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  10. Let cool slightly before serving.

Notes

You can add a pinch of nutmeg to the mushroom mixture for extra flavor. Serve warm.