Chicken Cream Cheese Puffs: puff pastry dough filled with cream cheese, chicken and light seasoning.. Baked to golden perfection.
Chicken Cream Cheese Puffs
Serves: 6 People
Tools:
Ingredients:
Method:
In a medium bowl, mix raw chicken, lemon juice, black pepper, red chili powder, and 1 tsp salt.
Now take a medium baking tray, pour the chicken mixture on it, and roast for 10 min. Mix well and roast for another 10 minutes.
After the chicken is cooked, cool this completely.
In a Medium Bowl mix, cooked chicken, rosemary, and cream cheese and mix to form a lumpy filling.
Now roll each pastry sheet into a 7-8 inch long rectangle and cut 8 equal pieces.
Now take each cut piece and make a cone in your end (triangle) & spoon equal parts filling (2 Tsp)
on each of the above 8 pieces and then seal the puffs.
Now take a fork and pinch the top sealed area.
Repeat steps 4, 5 & 6 for the second pastry sheet and You’ll have 16 puffs (Medium) with you at the end.
On a Large baking tray, place 8 raw puffs within 2 inches of each other, brush them with whisked egg, and bake for 10-12min (Golden Brown).
Bake Puffs At: 350F (200C)
Keep an eye as these burns very quickly.
Serve Hot.
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Chicken Cream Cheese Puffs
Chicken Cream Cheese Puffs: puff pastry dough filled with cream cheese, chicken and light seasoning.. Baked to golden perfection.
Ingredients
- 2 Puff Pastry Sheets
- ¼ Cup Cream Cheese – Room Temperature * check notes
- 2 Tbsp Dry Rosemary - check notes
- 1 Cup Raw Boneless Chicken – thinly chopped
- 4 Tbsp Lemon Juice
- 2 Tsp Black Pepper Powder
- 2 Tsp Red Chili Powder
- Salt – As Per Taste
- 1 Egg – Whisked for brushing the puffs.
Instructions
Prep Work: Pre-heat oven to 392F (200C)
Cook the Chicken:
- In a medium bowl, mix raw chicken, lemon juice, black pepper, red chili powder, and 1 tsp salt.
- Now take a medium baking tray, pour the chicken mixture on it, and roast for 10 min. Mix well and roast for another 10 minutes.
- After the chicken is cooked, cool this completely.
Make the Chicken Cream Cheese Puffs:
- In a Medium Bowl mix, cooked chicken, rosemary, and cream cheese and mix to form a lumpy filling.
- Now roll each pastry sheet into a 7-8 inch long rectangle and cut 8 equal pieces.
- Now take each cut piece and make a cone in your end (triangle) & spoon equal parts filling (2 Tsp)
on each of the above 8 pieces and then seal the puffs. - Now take a fork and pinch the top sealed area.
- Repeat steps 4, 5 & 6 for the second pastry sheet and You’ll have 16 puffs (Medium) with you at the end.
- On a Large baking tray, place 8 raw puffs within 2 inches of each other, brush them with whisked egg, and bake for 10-12min (Golden Brown).
- Bake Puffs At: 350F (200C).
- Keep an eye as these burn very quickly.
- Serve Hot.
Notes
Cream Cheese – You may use any other light spreadable cheese
Dry Rosemary – (Dry Flavoring Spice, you can use Mint/Oregano/Chives/ Any Other)
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 159mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 7g
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