Chicken, Zucchini and Feta Danish

© Katherine Stetson

A fun remake of a favorite breakfast pastry!

For four pastries:

  • 1 small zucchini, sliced
  • 1 small onion, diced
  • 1 cup cooked chicken, diced
  • ½ cup feta, crumbled
  • ¼ cup sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh dill
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 sheet frozen puff pastry, defrosted
  • all purpose flour, for dusting pastry
  • 1 egg yolk beaten with 2 teaspoons water, for pastry glaze

Preheat oven to 400 degrees.

In a medium skillet heat olive oil and butter and add onion and zucchini and cook until tender.  Remove from heat and gently stir in sour cream, chicken, feta and dill.  Season to taste with salt and pepper and set aside.

Lay a square of parchment or wax paper on the counter and sprinkle lightly with flour. Unfold the puff pastry and place on the paper. Lightly sprinkle the top with flour and gently roll with a rolling pin to remove creases. Cut pastry into four even squares and separate slightly to allow room for building the Danish.

Brush edges of each square with the egg glaze. Place one-fourth of the chicken mixture in the center of each square and spread it slightly so that it almost reaches opposite corners.  Fold in one corner over filling and brush with egg glaze. Fold in and overlap opposite corner by one inch and press gently to seal. Brush topside of pastry with egg glaze and arrange on a parchment lined baking sheet.

Bake for 20 – 25 minutes or until nicely golden, rotating sheet pan halfway through baking time. Best served immediately or reheat in a 350 degrees oven for 10 minutes.

Copyright © Katherine Stetson, all rights reserved.