Chicken Florentine Puffs with Red Pepper Cream

Name: Chicken Florentine Puffs with Red Pepper Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Puff Pastry Sheets (2 Sheets), Thawed; 1 pound Boneless Chicken Tenders, Cooked And Diced; 10 ounces, weight Frozen Chopped Spinach, Thaw And Drain; 4 ounces, weight Cream Cheese, Softened; 1 cup Shredded Cheddar Cheese; 1 teaspoon Kosher Salt (plus Extra For Sprinkling); 1 teaspoon Lemon Juice; 1/4 teaspoons Fresh Ground Pepper (about 4 Turns); 1 whole Egg; 1 Tablespoon Water; 1 teaspoon Italian Seasoning; 1/2 cups Heavy Cream; 1 jar (6 Oz) Roasted Red Peppers, Diced; 1/4 cups Fresh Basil, Finely Snipped; 1/4 cups Parmesan Cheese, Grated; 1/2 teaspoons Salt; 1/4 teaspoons Pepper

Servings: persons

1 package Puff Pastry Sheets (2 Sheets), Thawed
1 pound Boneless Chicken Tenders, Cooked And Diced
10 ounces, weight Frozen Chopped Spinach, Thaw And Drain
4 ounces, weight Cream Cheese, Softened
1 cup Shredded Cheddar Cheese
1 teaspoon Kosher Salt (plus Extra For Sprinkling)
1 teaspoon Lemon Juice
1/4 teaspoons Fresh Ground Pepper (about 4 Turns)
1 whole Egg
1 Tablespoon Water
1 teaspoon Italian Seasoning
1/2 cups Heavy Cream
1 jar (6 Oz) Roasted Red Peppers, Diced
1/4 cups Fresh Basil, Finely Snipped
1/4 cups Parmesan Cheese, Grated
1/2 teaspoons Salt
1/4 teaspoons Pepper

1
Lay both pastry sheets out and cut each one into 4 squares.
2
I dont like to roll puff pastry, so pick up each square and stretch it gently to nearly twice its size.
3
Repeat for each square, then lay back on the counter.
4
In a large bowl, mix cooked chicken with spinach (be sure all the juice is squeezed out), cream cheese, cheddar cheese, 1 teaspoon kosher salt, lemon juice and fresh ground pepper.
5
Mix with your hands to make sure cream cheese is thoroughly combined.
6
Fill half of each square with the chicken filling.
7
Then fold each square into a triangle, bringing the ends together.
8
Use a fork to crimp the edges.
9
Beat the egg with water.
10
Brush over each triangle.
11
Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning.
12
Cut three small slits in the top of each triangle for venting.
13
Cover 2 large sheet pans with parchment paper and place 4 puffs on each pan.
14
Bake in a 400 degrees F oven for 15-18 minutes, until browned on top.
15
While chicken is cooking, heat heavy cream in a small saucepan.
16
Add diced roasted red peppers, basil, parmesan, salt and pepper.
17
Cook until heated through.
18
To serve, drizzle red pepper cream over each florentine puff.
19
Enjoy!

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package Puff Pastry Sheets (2 Sheets), Thawed, 1 pound Boneless Chicken Tenders, Cooked And Diced, 10 ounces, weight Frozen Chopped Spinach, Thaw And Drain, 4 ounces, weight Cream Cheese, Softened, and more.

Yes, Chicken Florentine Puffs with Red Pepper Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!