1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier — trust me, messy counters are inevitable, but cleanup doesn’t have to be.
2. On a lightly floured surface, unfold your puff pastry sheet and roll it out gently into a rectangle about 12×9 inches. I like to keep things simple, so don’t stress about perfect edges — rustic is charming here.
3. In a small bowl, mix the cream cheese, Dijon mustard, minced garlic (if using), salt, and pepper until smooth. This little combo amps up the flavor and binds the filling.
4. Spread the cream cheese mixture down the center third of the puff pastry, leaving about 2 inches of space on each side.
5. Sprinkle the shredded Gruyère evenly over the cream cheese layer. If you’re adding spinach, scatter it on top of the cheese.
6. Using a sharp knife, cut 1-inch wide strips along both long sides of the pastry, stopping at the edges of the filling. These will be the “braid” pieces.
7. Starting at one end, fold the strips over the filling, alternating sides to create a braid pattern. Tuck the ends under for a neat finish.
8. Beat the egg with a tablespoon of water to make an egg wash. Brush it generously over the braid to give it that golden, glossy finish.
9. Transfer the braid to your prepared baking sheet and bake for 20-25 minutes, or until puffed up and golden brown. The smell alone will pull everyone into the kitchen — one of those moments worth pausing life for.
10. Let it cool for about 5 minutes before slicing. This helps the cheese set just enough so it doesn’t spill out everywhere (though a little mess is part of the fun, right?).

Little tip from my kitchen: If you’re like me and sometimes forget to thaw the puff pastry ahead of time, pop it in the microwave for short bursts (10 seconds at a time) until pliable. It’s not ideal but works in a pinch.