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Prep Time
30 Mins
Bake Time
25 Mins
Yield
Makes 6 servings
Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins

How to Make It

Step 1

Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7- x 6-inch) rectangles; cut second sheet into 2 (7- x 6-inch) rectangles and 1 (14- x 6-inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly with cheese, leaving a 1/2-inch border around edge.

Step 2

Sprinkle chicken with salt and pepper, and place in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over, pressing to seal. Place each bundle, seam side down, on a lightly greased baking sheet.

Step 3

Whisk together egg and 1 tablespoon water; brush mixture over chicken bundles.

Step 4

Cut designs from reserved pastry sheet, using a small leaf cutter and a small flower cutter. Score leaves with a paring knife, if desired. Use a wooden pick to make a small hole in center of flowers. Cut 6 narrow strips for stems. Dip cutouts in egg mixture, and arrange in a decorative pattern over chicken bundles. Cover and chill up to 24 hours, or bake immediately.

Step 5

Bake at 400° on lower oven rack 25 minutes or until golden brown.

Step 6

* 1/2 cup chives-and-onion-flavored cream cheese may be substituted for Alouette cheese.

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