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Chicken Florentine Puffs

5 from 3 votes
Emily Dixon, One Lovely Life
These Chicken Florentine Puffs combine a creamy chicken and spinach filling wrapped in flaky pastry pockets. They're warm, cozy & delicious!
Prep Time: 20 minutes
Cook Time: 18 minutes
Print Pin
Servings: 8 Servings

Ingredients

  • 2 sheets puff pastry thawed and rolled out
  • 2 cups cooked chicken cubed or shredded
  • 1 (10 ounce) package frozen chopped spinach - thawed and liquid squeezed out
  • 1 roasted red pepper diced
  • 4 ounces cream cheese softened
  • 1 cup gruyere grated
  • 2-3 Tablespoons fresh basil or 2 tsp dried
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 Tablespoon water
  • Parmesan cheese optional, for garnish

Instructions

  • Preheat & Prep. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or lightly grease them and set aside.
  • Combine Filling. 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 Egg Wash. In a small bowl, combine an egg wash by beating egg with water.
  • Assemble Puffs. Roll out puff pastry on a sheet of parchment paper or a lightly floured surface. 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 & Garnish. Then 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.
  • Bake at 400 degrees for 15-18 minutes, or until golden.

Notes

  • 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.
  • Red Pepper. You can use either a jarred or freshly roasted red pepper. To make a freshly roasted one, place a red pepper on a baking sheet and place under the broiler until blackened on all sides, rotating every couple of minutes. When blackened, place pepper in a paper or plastic bag to steam about 5 minutes. Peel off charred skin, discard seeds and stem, and slice or dice as desired.
Course: Dinner
Cuisine: American

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/chicken-florentine-puffs/