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Buffalo Chicken Danish
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Buffalo Chicken Danish

This savory Buffalo Chicken Danish is a great party appetizer to keep in the freezer or a delicious quick and easy lunch served with a salad!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Baking, Buffalo Chicken, Chicken, Puff Pastry
Servings: 10
Author: Jonathan Melendez

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!