Chicken Curry Cranberry Croissant Bites: A Flavorful and Easy Party Appetizer Recipe
Elevate your appetizer game with our Indian-inspired Chicken Curry Cranberry Croissant Bites – a delicious fusion of savory and sweet in every bite. Flaky, buttery croissants are filled with a flavorful blend of tender chicken, aromatic curry spices, and a hint of tart cranberry, creating a unique twist on a classic snack. Perfectly bite-sized, these croissant bites are as fun to make as they are to eat, adding a vibrant touch to any gathering. Whether you’re hosting a holiday party or a casual get-together, these delightful morsels are sure to impress your guests with their bold flavors and irresistible texture.
Chicken Curry Cranberry Croissant Bites
Equipment
- 1 Mixing Bowl
- 12 x 12 square pan
Ingredients
- 1 package Classic Curry Sauce
- 1 lb boneless chicken thighs cut into small pieces
- 1 cup coconut milk
- 2 sheets puff pastry
- 8 oz cream cheese room temp
- ½ cup shredded mozzarella
- ½ cup dried cranberries
- ½ bunch scallions chopped
- Salt + pepper to taste
- Egg wash - 1 egg + 1 tbsp water mixed
Instructions
- Prep the chicken- over medium high heat, toss together the chicken thigh pieces, Classic Curry Sauce, and one cup coconut milk. Simmer until completely cooked through and set aside.
- Preheat the oven to 400°F. In a medium sized mixing bowl, combine creamed cheese, ½ of the chicken curry, dried cranberries, scallions, salt, pepper and mozzarella to and stir to combine.
- On a lightly floured area, roll one sheet at a time into a 12×12 square. Using a sharp knife, cut the dough into 9. Repeat with the other pastry dough for 18 pieces total.
- Add about 2 tablespoons of the chicken and cheese mixture to the center of each square. Fold the dough inward from each corner, touching in the center. Place all the pastries on a baking sheet lined with parchment paper. Place the tray in the refrigerator to chill the dough for 30 minutes. Remove the tray and brush the triangle pockets with the egg wash.
- Bake in the preheated 400°F oven for 25 minutes or until the pastry is a deep golden brown.
- Remove the pockets to a wire rack and let cool for 5 minutes before serving.
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