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The beauty of the Creamy Sun-Dried Tomato Chicken Puff Pastries lies not only in their flaky texture but also in the depth of flavor created during the sautéing process. The combination of garlic and sun-dried tomatoes serves as the backbone of this dish. Garlic, known for its pungent aroma and robust flavor, transforms when sautéed, becoming mellower and sweeter. This process releases its essential oils, infusing the dish with a fragrant warmth.

Creamy Sun-Dried Tomato Chicken Puff Pastries

Indulge in the rich flavors of Creamy Sun-Dried Tomato Chicken Puff Pastries, perfect for any occasion! These flaky, buttery pastries are filled with a satisfying blend of shredded chicken, sun-dried tomatoes, cream cheese, and fresh basil. Easy to prepare, they make a striking appetizer for gatherings or a comforting meal any day of the week. Discover how to create this culinary delight that promises to impress your guests and elevate your dining experience!
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Ingredients
  

1 sheet of puff pastry, thawed

2 cups cooked chicken, shredded or diced

1/2 cup sun-dried tomatoes, chopped

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 egg, beaten (for egg wash)

Optional: 1 tablespoon balsamic glaze for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped sun-dried tomatoes and cook for another minute.

      Mix Ingredients: In a large bowl, combine the shredded chicken, sautéed sun-dried tomatoes, cream cheese, Parmesan cheese, chopped basil, salt, and pepper. Mix until the ingredients are well combined and creamy.

        Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Cut the pastry into squares (about 4x4 inches).

          Assemble the Pastries: Place a spoonful of the chicken mixture in the center of each puff pastry square. Fold over the pastry to create a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.

            Apply Egg Wash: Brush the tops of the pastries with beaten egg to give them a golden color when baking.

              Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until they are puffed and golden brown.

                Cool and Serve: Once baked, remove the pastries from the oven and let them cool for a few minutes. Drizzle with balsamic glaze if desired before serving.

                  Enjoy: Serve warm and enjoy your creamy, savory sun-dried tomato chicken puff pastries as an appetizer, snack, or main course!

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 pastries