Golden, flaky pastry wrapped around creamy chicken and melted mozzarella. This version is inspired by your photo and works well as a snack, appetizer, or an easy dinner with a fresh salad.
Makes: 12 rolls
Prep time: 20 minutes
Baking time: 20–25 minutes
Ingredients
- 500 g puff pastry, thawed but still cold
- 2 cups cooked shredded chicken (about 280 g)
- 150 g cream cheese, softened
- 1 cup shredded mozzarella (about 110 g)
- ¼ cup grated Parmesan (about 25 g)
- 2 garlic cloves, finely minced
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp dried Italian herbs, optional
- Salt to taste
- 1 egg
- 1 tbsp water
Instructions
- Prepare the oven and tray.
Preheat your oven to 200°C (400°F), or 180°C fan. Line a large baking tray with parchment paper. - Make the filling.
Combine the cooked chicken, cream cheese, mozzarella, Parmesan, garlic, onion powder, black pepper, and optional herbs. Mix until evenly combined. Taste before adding salt, as the cheeses may provide enough. Keep the filling thick and cool. - Cut the pastry.
On a lightly floured surface, roll the pastry into two rectangles, each approximately 20 × 30 cm. Cut each rectangle into three smaller rectangles, then slice each diagonally to make 12 long triangles in total. - Fill the rolls.
Place about 2 tablespoons of filling near the wide end of each triangle, leaving a small border. Avoid overfilling so the pastry can wrap around the chicken. - Roll and arrange.
Roll each triangle from the wide end toward the pointed tip. Place seam-side down on the prepared tray, leaving about 4 cm between rolls for expansion. The filling can remain slightly visible at the ends. - Brush with egg wash.
Beat the egg with the water. Brush a thin layer over the pastry tops. If the pastry has become soft or sticky, refrigerate the assembled rolls for 15 minutes before baking. - Bake.
Bake for 20–25 minutes, until well risen and deeply golden. The bottoms should be cooked and crisp, and the filling should be piping hot throughout. Allow a few extra minutes if needed. - Rest and serve.
Leave the rolls on the tray for 5 minutes before serving. Enjoy warm with a green salad, roasted vegetables, or a garlic yogurt dip.
Quick Garlic Yogurt Dip
Mix ½ cup plain Greek yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove, 1 tablespoon chopped parsley, and a pinch of salt.
Tips for the Best Results
- Keep the pastry cold for distinct, flaky layers.
- Use fully cooked chicken and drain off any excess liquid before mixing.
- Choose low-moisture mozzarella to keep the filling from becoming watery.
- Leave space between the rolls so the sides bake evenly.
- For a little heat, add a pinch of chili flakes to the filling.
