Lemony Chicken Asparagus Phyllo Puffs

These Lemony Chicken Asparagus Phyllo Puffs are light and crispy phyllo packets stuffed with chicken, asparagus, and a lemony cream cheese filling. They can be frozen and unbaked. Pop the frozen phyllo puffs into the oven when ready to serve!

Whenever I use phyllo dough, I tell myself I need to utilize it more. The paper-thin sheets of dough bake up light, airy, and crispy. Phyllo elevates the gustatory experience, and the crunch factor is undeniably satisfying! Sure, you have to use a little TLC when working with this ingredient, but it’s not difficult.

If you have never used phyllo, start now because you need to make these! These little packets of flaky phyllo, tangy cream cheese, tender chicken, fresh asparagus, and bright lemon are so good! My picky eater husband liked them despite the lemon (it’s outside of his comfort zone). On the other hand, my daughter gave them two thumbs up because she loved the taste of lemon (and I love her). My son, who is often hangry because he is once again on a strict workout and diet regimen, opted out of trying the puffs. But I assure you, he would have asked for more had he sampled them!

If you are unfamiliar with using phyllo, here’s how I can help make it a breeze. Remember these few rules, and you’re going to be aptly rewarded with some tasty goodness!

• Keep the unused phyllo sheets covered with a slightly damp towel (but not wet) as you work to prevent them from drying out.
• Phyllo is gossamer thin. Use gentle hands to prevent tearing. If there is tearing, it’s not a big deal. It can be patched up.
• Work with some speediness once the phyllo sheets are removed, as they dry out fast. 
• Cover the unbaked puffs with a slightly damp (but not wet) towel while you work.

As evident from these photos, I am not too fussy when it comes to forming the phyllo puffs. I actually prefer the rustic look. The imperfection is more appealing. I love to see the bits of filling and cheesy goodness oozing out of the phyllo. You can reach for perfection if you want to, but it’s not necessary in my book.

I love the versatility of these phyllo puffs. Since it’s springtime, fresh asparagus is in abundance, but for variation, it can certainly be swapped out. Broccoli, spinach, or artichoke would also be delicious. 

What’s also great, the puffs can be made ahead and frozen, unbaked. Freeze them individually, wrapped in plastic. They are a perfect make-ahead dish for entertaining. Life is so much easier when you can take the frozen puffs straight from the freezer to the oven. All you have to do is enjoy your company!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Large skillet—this is nonstick and is oven-safe for up to 500 ° F. It also comes with a lid.
• Pastry brush for brushing olive oil on the phyllo sheets.
• Baking sheet—this is extra large and comes with a cooling rack. I have it and love it.

YOU MIGHT ALSO LIKE THESE RECIPES

Fried Hot Stuffed Cherry Peppers	Popovers with Garlic Herbs Cheese
Shrimp Wonton Chips	Corned Beef Palmier

Lemony Chicken Asparagus Phyllo Puffs

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Appetizer Recipe Keys: O Oven Baked/Roasted

Difficulty:BeginnerPrep time: 40 minutesCook time: 30 minutesTotal time:1 hour 10 minutesServings:20 Puffs

Description

These Lemony Chicken Asparagus Phyllo Puffs are light and crispy phyllo packets stuffed with chicken, asparagus, and a lemony cream cheese filling. They can be frozen and unbaked. Pop the frozen phyllo puffs into the oven when ready to serve!

Ingredients

• 2 (8 ounce) package of neufchâtel cheese or cream cheese, room temperature
• 3/4 pounds (24 ounces) boneless chicken breast, cut into 1/4-inch dices
• 3/4 cups asparagus, chopped to 1/4-inch pieces
• 1/4 rounded teaspoon garlic powder
• 1/4 rounded teaspoon onion powder
• 1/2 rounded teaspoon salt
• 1/4 rounded teaspoon black pepper
• zest of one large lemon, about 1 heaping tablespoon
• 20 9×14-inch phyllo dough sheets, defrosted according to package directions
• 1 1/2 tablespoons extra virgin olive oil for cooking
• 2/3 cups extra virgin olive
• oil for brushing on phyllo

Instructions

1. Preheat oven to 350° F.
2. Add 1/2 tablespoon of olive oil to a preheated large non-stick skillet on medium heat. Add asparagus. Cook for 1 minute, stirring frequently. Move the asparagus to one side of the skillet. Add 1/2 tablespoon olive oil to the other. Add chicken. Cook for 3 minutes, combining the chicken and asparagus. Stir frequently. Transfer to a mixing bowl. Allow to cool slightly.
3. Add cream cheese, spices, and lemon zest to the mixing bowl. Mix to thoroughly combine. Remove phyllo dough from the packaging and lay it out flat. Cover with a slightly damp (but not wet) towel. Remove one phyllo sheet and place on a work surface. Keep the remaining phyllo sheets covered with towel.
4. Brush oil onto the top of the phyllo. Fold the phyllo sheet lengthwise into thirds by folding the bottom third up and the top third down, forming a 3×14-inch rectangle. Brush the surface with olive oil. 
5. Add 1 tablespoon of the filling to one of the shorter sides of the folded phyllo sheet, avoiding the edges. Bring the left corner diagonally over the filling and to the opposite edge, to form a triangular fold. Tuck the filling in towards the fold and away from the edges. You should have a triangular tip. Continue to fold the triangle onto itself as you work your way down toward the opposite side of the phyllo sheet. The technique is similar to folding the American flag. You should end up with a triangular packet.
6. Place it onto a lightly greased baking sheet, seam side down. Cover with a second slightly damp towel. Repeat forming the triangles, placing them about 1 inch apart on the baking sheet.
7. Brush the top of each packet with olive oil. Bake for 20-25 minutes or until the triangle puffs are golden brown.  Serve hot.
8. Makes 20 puffs.

Notes

• For a buttery taste, use melted butter in place of olive oil on the phyllo sheets. Or use a 50/50 combination of olive oil and butter.
• For a lighter version, use cooking spray in place of olive oil on phyllo sheets.
• Reheat leftovers for a few minutes in the oven to bring back crispiness.
• It can be made ahead and baked at a later time. Freeze each puff individually wrapped in plastic. Add a few minutes of baking time to frozen phyllo puffs.

Keywords:phyllo puffs, lemony chicken, asparagus

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.