Flaky golden rolls filled with tender chicken, broccoli, and a luscious creamy sauce for any occasion.
# What You'll Need:
→ Poultry & Dairy
01 - 2 cups cooked chicken breast, shredded or diced (approx. 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 ground black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
# Method:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the cooked chicken, chopped broccoli, cream cheese, whole milk, grated Parmesan, sliced green onions, minced garlic, salt, black pepper, and nutmeg. Stir until the mixture is creamy and evenly blended.
03 - On a lightly floured surface, unroll the thawed puff pastry sheets and cut each sheet into four equal rectangles, yielding eight pieces in total.
04 - Distribute the chicken and broccoli filling evenly along one short edge of each puff pastry rectangle. Roll each piece tightly, sealing the edges by pinching firmly. Place the rolls on the prepared baking sheet seam-side down.
05 - Brush the exterior of each roll with the beaten egg to ensure a golden, glossy finish after baking.
06 - Bake the rolls in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and has developed a golden-brown color.
07 - Remove from the oven and allow the rolls to cool briefly before serving to enhance flavor and texture.
