Flaky pastry rolls with tender chicken, broccoli, and creamy filling, perfect for an elegant bite.
# What You Need:
→ Poultry & Dairy
01 - 2 cups cooked chicken breast, shredded or diced (approximately 250 g)
02 - 1/2 cup cream cheese, softened (120 ml)
03 - 1/2 cup whole milk (120 ml)
04 - 1/2 cup grated Parmesan cheese (50 g)
05 - 1 egg, beaten (for egg wash)
→ Vegetables
06 - 1 1/2 cups broccoli florets, steamed and chopped (150 g)
07 - 2 green onions, finely sliced
08 - 2 cloves garlic, minced
→ Pastry
09 - 2 sheets puff pastry, thawed
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
# How-To:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, stir together cooked chicken, chopped broccoli, cream cheese, whole milk, grated Parmesan, sliced green onions, minced garlic, salt, black pepper, and nutmeg until creamy and fully blended.
03 - On a lightly floured surface, unroll both puff pastry sheets and cut each into four equal rectangles, totaling eight pieces.
04 - Evenly distribute the chicken and broccoli filling along one short edge of each pastry rectangle, then roll tightly and pinch edges to seal completely.
05 - Place each roll seam-side down on the prepared parchment-lined baking sheet.
06 - Brush the top of each roll with beaten egg to achieve a golden finish upon baking.
07 - Bake the rolls for 25 to 30 minutes or until puffed and golden brown.
08 - Allow the rolls to cool slightly on a wire rack before serving.
