Puff pastry plait with chicken, bacon and herb cream cheese (pikantost)

An easy puff pastry plait with shredded chicken, bacon and herb cream cheese (pikantost).

Course Lunch, Main course, Side dish, Snack, Starter

Cuisine Danish

Nøgleord Puff pastry, Puff pastry plait, Puff pastry tart

Total Time 35

Servings people

Calories 780kcal

80 g bacon, diced
1/2 red pepper, finely diced
1 small onion, finely chopped
260 g cooked chicken, shredded
200 g herb cream cheese (pikantost) Danish spiced cream cheese with herbs and paprika; a garlic and herb cream cheese works too
1 roll ready-rolled puff pastry
120 g grated mozzarella
Salt and freshly ground pepper
A little oil, if needed
Beaten egg, for brushing
Sesame seeds

Fry the bacon in a pan over a medium heat until crisp and golden.
Add a little oil if needed.
Add the onion and red pepper and fry for a couple of minutes, then add the chicken. Season with salt and pepper and stir well to combine.
Turn off the heat and let the filling cool slightly.
Unroll the puff pastry on a sheet of baking paper.
The filling goes down the centre of the pastry, so cut diagonal strips into the pastry from the edge, 1/3 of the way in towards the middle. Do this on both sides.
See the photo just below the recipe.
Stir a little over half of the cream cheese into the slightly cooled filling in the pan, and spread the rest of the cheese down the centre of the pastry.
Sprinkle with half of the mozzarella, spread the filling on top, and finish with the remaining mozzarella.
Fold the ends of the pastry in over the filling, then fold the strips in over the filling, alternating from each side, – one at a time.
See the video above the recipe if you like.
Brush the top with beaten egg and sprinkle with sesame seeds.
Bake the plait in a preheated oven at 200°C (conventional oven, top and bottom heat) for about 20 minutes.
Let it rest for 5-10 minutes before slicing and serving.