Buffalo Chicken Danish
You all know by now that I have a love of savory danish. Some of my favorites are these Jalapeño Popper Danish that are so good! I’ve also shared a pizza danish and street corn one as well. You really can’t go wrong with any of those. This time however, in honor of the Super Bowl, I’ve decided to make these savory Buffalo Chicken Danish. It’s all the flavors you love in a chicken wing but cheesier and placed on top of super flaky puff pastry.
These savory Buffalo Chicken Danish make the best appetizers. You can make them more bite-sized if you’d like to as well. They freeze really well and can be reheated with ease whenever you’re craving a delicious snack, appetizer or even a quick weekday lunch with a nice green salad on the side. Give them a try and be sure to let me know what you think!
Buffalo Chicken Danish
Equipment
- Mixing bowl
- Paring knife
- Baking sheet
- Pastry Brush
Ingredients
- 8 ounces cream cheese softened
- 1 pound rotisserie chicken shredded
- 1/2 cup buffalo sauce
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 3 scallions thinly sliced
- 1 1/2 cups shredded mild Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 10 puff pastry squares
- 1 large egg beaten
- Thinly sliced celery for topping
- Thinly sliced carrot for topping
- Ranch or Blue cheese for serving
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, mix together the cream cheese, chicken, buffalo sauce, a large pinch of salt and pepper, granulated onion, granulated onion, scallions, 1 cup of Cheddar and 1 cup of mozzarella until well combined.
- Cut and shape each puff pastry square into a "Danish Kite" shape and place on the prepared baking sheets. Brush each liberally with egg wash and then top with a heaping 1/4 to 1/3 cup of the filling. Spread it out evenly in the center.
- Top with remaining cheddar and mozzarella cheese. Bake until deep golden brown and bubbly on top, about 20 to 25 minutes. Carefully remove from the oven and allow to cool slightly before serving. Top with sliced celery, carrot, scallions and ranch. Enjoy!
