Description
This savory Buffalo Chicken Danish is a delicious and easy-to-make appetizer or quick lunch option featuring a creamy buffalo chicken filling wrapped in flaky puff pastry, baked to golden perfection. Perfect for parties or a flavorful snack, it pairs wonderfully with a fresh salad or ranch dressing.
Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 pound rotisserie chicken, shredded
- 1/2 cup buffalo sauce
- Kosher salt, to taste
- Coarse black pepper, to taste
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 3 scallions, thinly sliced
- 1 cup shredded mild Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Topping and Assembly
- 10 puff pastry squares
- 1 large egg, beaten (for egg wash)
- 1/2 cup shredded mild Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Thinly sliced celery for topping
- Thinly sliced carrot for topping
- Additional scallions for garnish
- Ranch or Blue cheese dressing for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Prepare Filling: In a large mixing bowl, combine the softened cream cheese, shredded rotisserie chicken, buffalo sauce, a generous pinch of kosher salt and coarse black pepper, granulated onion, granulated garlic, sliced scallions, 1 cup of shredded Cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Stir well until all ingredients are thoroughly mixed and creamy.
- Shape Puff Pastry: Lay out the 10 puff pastry squares on the lined baking sheets. Cut and shape each into a “Danish Kite” shape, ensuring enough space for the filling in the center.
- Apply Egg Wash: Using a pastry brush, liberally coat each puff pastry shape with the beaten egg to promote a golden, glossy finish during baking.
- Fill Pastries: Spoon a heaping 1/4 to 1/3 cup of the buffalo chicken filling onto the center of each prepared puff pastry, spreading it evenly but leaving the edges clear.
- Top with Cheese: Sprinkle the remaining shredded Cheddar and Monterey Jack cheese evenly over the filling on each pastry square.
- Bake: Place the prepared baking sheets in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is deep golden brown and the cheese is bubbly and melted.
- Cool and Garnish: Carefully remove the baked danishes from the oven and let them cool slightly. Top each with thinly sliced celery, carrot, additional scallions, and serve alongside ranch or blue cheese dressing for dipping.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use rotisserie chicken for convenience and flavor; leftover cooked chicken also works.
- The buffalo sauce can be adjusted based on preferred heat level.
- Ensure puff pastry remains cold before baking for best puffing results.
- These danishes can be made ahead and frozen before baking; bake directly from frozen adding a few extra minutes to cooking time.
- Serve warm for the best texture and flavor experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
