Although these chicken and cheese puff pastry braids look like you spent a lot of hours and efforts on them, it is simple to make them. Guess, why? Because store-bought puff pastry makes our kitchen life easier.
The recipe itself does not require a lot of effort and a long list of ingredients. Crispy puff pastry braids filled with cheesy chicken, who will resist a temptation to try them? Only vegans. If you are not one of them, then check out the recipe my mom shared with me last week.
- 2-3 puff pastry sheets
- chicken breast, smoked
- egg yolk
Let the puff pastry sheets thaw according to the package directions.
Preheat the oven to 350 F.
Divide the puff pastry sheets into even parts. I use a pizza cutter to cut the dough, but a regular knife can do the job just fine too.
Cut smoked chicken breast into bite-sized, or any sized pieces. Put them on each dough strip, top with cheese and place second dough strip on top.
Hold the dough at both ends and twist each strip 4 to 5 times.
Brush your chicken and cheese braids with egg yolk. Place them on a baking sheet and bake for 15-20 minutes, or until the pastry is golden brown.
If you are anything like me and you do not eat meat, skip the chicken and use spinach or broccoli instead. Spinach and cheese puff pastry braids are as delicious as the chicken ones. Plus, they are healthier.