If you’ve never used puff pastry before, it’s found in the freezer section of the grocery store. It’s usually near the desserts and frozen dough. Just follow the instructions on the package to defrost.
While that’s happening, mix up your filling. I used Chive and Onion flavored cream cheese because all of the flavors are right in the little package! No need to add any spices, so it’s quick and easy.
Roll out the pastry and then use a pizza cutter to slice into squares.
Place a little spoonful of filling on each square,
Have a little bowl of water nearby and use a wet finger to moisten the edges. Fold the pastry over to make triangles. You can use a fork to crimp the edges, or it actually works just fine to seal them shut with your fingers. Give them a quick brush of egg wash and then pop them in the oven.
That’s where the magic happens and those little pastries puff up tall and flaky. They’re so buttery and perfect and they will literally call your name out and say “eat me! eat me!”
While that pastry is puffing up to perfection, the insides are warming up and all of that cheese is melting.
They’re amazing warm, but they actually taste great at room temperature as well. So they’d make a great little snack to make ahead and take on a picnic or to a party. And you could totally make them larger and pair them with a salad for a fun lunch.Print
Creamy Chicken and Bacon Pastry Pockets
- 1 box puff pastry (2 sheets)
- 1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
- 1/2 cup shredded mozzarella cheese
- 1 1/2 cup cooked shredded chicken breast
- 1/3 cup cooked crumbled bacon
- 3 tablespoons finely chopped sun-dried tomatoes
- 1 egg
- 1 tablespoon water
- Preheat oven to 400 degrees.
- Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
- Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.
- Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature.
- Follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.
Hello, I really want to make these for a get together tomorrow. Someone mentioned make ahead & freezing them. Would you please elaborate? Would I need to defrost them prior to baking? Or do I need to bake in advance? Any advice would be greatly appreciated. Thanks in advance
You can make them and freeze before baking. Bake as usual, only it will probably need a minute or two longer.
So, dumb question- is ‘puff pastry’ the same thing as pie crust? These look so fabulous! But I can’t seem to find puff pastry anywhere!
Nope, it’s different! 🙂 You can find puff pastry in the freezer section.
These take a little work (especially when I always forget to thaw the sheets!), but are definitely worth it. We’ve made them a few times now. Thanks for sharing another incredible recipes, Sara!
I’ll be making these for my niece’s baby shower brunch. Love the make ahead/freezer instructions. Thank you!
Just made these on the spur of the moment, and replaced the sun dried tomatoes with three desert spoons of red pesto – they were great !
I made these for Superbowl, they were so good, I could not stop eating them. Thanks!
Making these for Superbowl today!! Also changing it around to make a batch of sausage & pepperoni ones! Thanks so much for this recipe!! Have made it several times and everyone LOVES them!!
Just made this. I had to sub out the tomatoes (didn’t have any on hand) but they were great! I even snuck some peas in there….yummmy!
They will LITERALLY call your name?! That sounds terrifying!
I’m wanting to try making these for a baby shower. How many does each recipe serve? I would imagine that, since each box of puff pastries come with 2 sheets and each sheet can be divided into 16 squares, you can get 32 pastries out of it. But I just wanted to check. I didn’t know if the filling recipe made enough to fill all 32. Thanks! Sounds super yummy!
Yep, you got it!
These look SOOO good!!! I’m going to have to grab the puff pastries next time I’m at the store. When we do recipes with shredded chicken, we learned a trick from a friend of ours – we cook the chicken, then put it in the stand mixer – and turn it on low – and presto – shredded chicken with out all the obnoxious effort!
My husband is not a big fan of sun-dried tomatoes so I just used a can of mushrooms and chopped them up. It was deeeelish! Love the onion and chive cream cheese!!