I don’t know if it’s just me, but this combination of flavors is INSANELY DELICIOUS. I’m seriously so obsessed with how good this tastes that I think there must be something wrong with me. This can’t seem as amazing to normal people.
Okay. I don’t even know what I’d call this. Maybe like an alternative chicken salad wrap but much fresher and more flavorful tasting than chicken-mayo-celery. This SECRET RECIPE is a startling combination of (1) puff pastry, (2) chicken and (3) veggie cream cheese. And THAT’S IT.
Puff pastry info: Puff pastry is not for every day consumption. It contains TONS of butter and is rather costly. About $2-$3 per sheet. As compared to making a chicken sandwich on bread. As you can see by the domain name puffpastry.com, Pepperidge Farm basically sells the only brand of puff pastry. You need to thaw it for 45 minutes before use, so please plan 45 minutes ahead. I saw some at Trader Joe’s, and it’s convenient because you only need to thaw it for 10 minutes, but honestly it was not NEARLY as puffy. Sorry, Trader Joe’s.
Recipe straight up:
Puff Pastry Chicken Cream Cheese Pocket
1 sheet of puff pastry thawed as per manufacturer’s instructions
Roughly 3/4 cups of cooked chicken, sliced or torn. I used two small chicken breasts.
4oz (half the container) veggie cream cheese
OR (even better)
4oz plain cream cheese with handful of your own fresh veggies mixed in. To me, diced bell peppers and scallions are a IMPERATIVE, but you could also do carrots, cucumber, zucchini or tomato. I also added a touch of garlic.
Optional: 1 egg beaten with 1 tablespoon water
1. Preheat oven to 425F.
2. Poke holes in puff pastry with fork so it will cook evenly.
3. Mix cream cheese, fresh veggies (if using) and chicken pieces in a bowl. It should be evenly coated like a regular chicken salad with mayonnaise, so adjust your amounts accordingly.
4. If you’re using Trader Joe’s pastry, which is a square, turn the square to make a “diamond” (whoa). If it’s a rectangle, make a kind of diamond. Fill the bottom half of the diamond or kind of diamond with the chicken mixture leaving a 1/2 inch border. Fold top corner to bottom corner to make a triangle and seal edges with a fork.
5. Optional: Using a pastry brush or heck, just a folded up paper towel (money saving tip!!), cover the pastry in the “egg wash” you have created with the egg and water. This makes it golden brown when it cooks. It does not effect the taste, only the appearance. If you just plan to scarf this down yourself like I did, don’t bother wasting an egg.
6. Bake for 30 minutes. You can flip halfway through cooking for a more even puff on both sides.
7. Cut in half to make two smaller triangle servings. For me, this made two satisfying meals. Maybe you can eat the whole thing. That is fine. You should because it’s CRAZY GOOD!!!!