Flaky, buttery, and oozing with melted cheese — this Cheesy Braided Stuffed Pastry Bake looks like it came from a bakery but is surprisingly easy to make at home. A creamy cheese filling is wrapped in golden puff pastry, braided for a stunning presentation, and baked until crisp and bubbling. It’s perfect as a party appetizer, a cozy side, or even a fun weeknight dinner.
Ingredients
- 2 sheets puff pastry, thawed
- 2 cups mozzarella cheese, shredded
- 8 oz cream cheese, softened
- 1 cup cooked shredded chicken (optional)
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter, melted
Instructions
- Prepare the filling: Preheat the oven to 400°F (200°C). In a mixing bowl, combine the shredded mozzarella, softened cream cheese, minced garlic, chopped parsley, melted butter, Italian seasoning, salt, and black pepper. Fold in the shredded chicken if using, and mix until well combined.
- Roll and braid the pastry: Roll one puff pastry sheet into a rectangle on parchment paper. Spread the cheese filling down the center third, leaving the outer thirds empty. Cut diagonal strips along both sides, then fold them over the filling in alternating fashion to create a braid. Repeat with the second sheet, or place both braids on a parchment-lined baking sheet.
- Egg wash: Brush the entire braid generously with the beaten egg for a deep golden, glossy finish.
- Bake until golden: Bake for 20–25 minutes, until the pastry is puffed, crisp, and deeply golden brown with cheese bubbling through the braid.
- Rest and slice: Let the bake rest for 5 minutes so the cheese sets slightly. Sprinkle with extra fresh parsley, slice, and serve warm.
Tip: For an extra-crispy bottom, preheat the baking sheet in the oven before placing the pastry on it. Leftovers reheat beautifully in an air fryer for 3–4 minutes.
Advertisement
