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Chicken Florentine Puffs

  • Yield: 8 1x


  • 2 sheets puff pastry, thawed and rolled out
  • 2 cups cooked chicken, cubed or shredded
  • 1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
  • 1 roasted red pepper, diced
  • 4oz cream cheese, softened
  • 1c gruyere, grated
  • 23 Tbsp fresh basil (or 2 tsp dried)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 Tbsp water
  • parmesan cheese (optional, for garnish)


  1. 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.
  2. Make an egg wash by beating egg with water.
  3. 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.
  4. Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
  5. Bake at 400 degrees for 15-18 minutes, or until golden.
  6. and place in the center. Brush the edge of one half with egg wash. Fold each square in half diagonally to form a triangle. Press down edges with a fork to seal.


*To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.