1 (10oz) pkg frozen chopped spinach, thawed and liquid squeezed out
1 roasted red pepper, diced
4 oz cream cheese, softened
1 cup gruyere, grated
2-3 tbsp fresh basil (of 2 tsp dried)
1/4 tsp garlic poswer
1/4 tsp salt
1/4 tsp pepper
1 egg
1 tbsp water
Parmesan Cheese (optional, for garnish)
Instructions
In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in.
Make an egg wash by beating egg with water.
Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking.
Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in.
Make an egg wash by beating egg with water.
Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking.
Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
Originally Submitted
3/9/2012
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