Savory Chicken-Filled Cornets

Golden, flaky croissant-style pastries filled with creamy, seasoned chicken—a crowd-pleasing appetizer, snack, or light meal.

1. Introduction

If you love buttery pastries and savory comfort, these Savory Chicken-Filled Cornets are for you. Inspired by French cornetti (cornets), these golden, hand-held pastries are filled with a creamy, flavorful chicken mixture. Unlike sweet croissants, these are savory, perfect for breakfast, brunch, gatherings, or a grab-and-go snack.

You’ll make the cornet dough from scratch (or use store-bought puff pastry for speed) and fill it with tender chicken cooked in a creamy, spiced sauce. The result? A delicate, buttery crust and a rich, satisfying filling in every bite.

2. Recommended Kitchen Tools

To make perfect chicken-filled cornetti, you’ll need:

• Stand mixer with dough hook (optional; you can knead by hand)
• Mixing bowls
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper
• Knife or pizza cutter
• Skillet or sauté pan
• Measuring cups and spoons
• Cooling rack

3. Ingredients

A. For the Cornet Dough (makes about 8–10 cornetti):

• 3 cups (375 g) all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1 tsp salt
• 2/3 cup (160 ml) warm milk (110°F / 43°C)
• 1 large egg + 1 more for egg wash
• 3 tbsp unsalted butter, softened
• 1 cup (225 g) cold unsalted butter, for lamination
• Optional toppings: sesame seeds, nigella seeds, or coarse salt

B. For the Savory Chicken Filling:

• 2 tbsp olive oil or butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 lb (450 g) cooked chicken (shredded or diced; rotisserie or poached)
• ½ tsp paprika
• 1 tsp dried thyme or oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 3 tbsp cream cheese or ricotta (soft cheese for creaminess)
• 2 tbsp grated Parmesan or cheddar cheese
• 1 tbsp chopped fresh parsley or green onion (optional)

4. Step-by-Step Preparation

A. Make the Enriched Dough

1. Bloom the yeast: In a bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until frothy.
2. Mix dough: In mixer or bowl, stir flour and salt. Add egg and yeast mixture. Mix on low until a shaggy dough forms.
3. Incorporate butter: Add softened butter and knead 8–10 minutes until the dough is smooth and elastic.
4. First rise: Cover bowl and let rise 1–1.5 hours until doubled in size.

B. Laminate the Dough (Croissant Method)

1. Prepare butter slab: Between parchment, roll cold butter into a 6×8″ rectangle. Chill till firm.
2. Roll dough: On floured surface, shape dough into a 10×16″ rectangle.
3. Enclose butter: Place chilled butter slab center, fold top and bottom over. Seal edges.
4. First fold: Roll into another rectangle, fold in thirds (book or letter fold), wrap, chill 30 min.
5. Second fold: Repeat roll and fold, then chill 30 min. (Optional 3rd fold yields more flaky layers.)
6. Final roll: After final chill, roll to about ¼″ thickness.

C. Prepare Chicken Filling

1. Heat oil or butter in pan over medium heat.
2. Sauté onion until translucent (3–4 min), add garlic and cook 1 min.
3. Add chicken, paprika, thyme, salt, and pepper. Stir until warmed.
4. Remove from heat and stir in cream cheese, Parmesan, and parsley. Let cool slightly.

D. Shape and Fill Cornetti

1. Preheat oven to 375°F (190°C). Line sheet with parchment.
2. Cut dough into triangles (about 6″ base, 8″ sides).
3. Place 1–1½ tbsp filling at the base of each triangle.
4. Roll up from base to tip; tuck ends under slightly for horn shape.
5. Place on sheet, brush with egg wash, and sprinkle toppings if using.
6. Let proof ~20–30 min until puffy (optional—but yields more tender texture).

5. Baking Instructions

1. Bake in center rack for 18–22 minutes until golden and crisp.
2. Rotate halfway if necessary.
3. Remove and cool on wire rack for 5 minutes before serving.

6. Tips for Success

• Cold butter is key: Keeps layers distinct.
• Don’t overfill: It may leak during proof or bake.
• Egg wash: Use whole egg for shine, or just yolk for deeper color.
• Seeds/salt on top: Add texture and flavor contrast.
• Proper proofing: Quick rise is OK, but longer proof gives better flakiness.
• Check fill temp: Too hot a filling may melt butter layers prematurely.

7. Variations & Flavor Twists

A. Spicy Chicken Cornet

Add diced jalapeños and ½ tsp chili powder or hot sauce to the filling.

B. Mediterranean-Style Cornet

Use feta cheese, chopped olives, and oregano. Swap chicken with diced roasted red pepper.

C. BBQ Chicken Cornet

Mix pulled chicken with BBQ sauce and cheddar; omit cream cheese for tang.

D. Pesto Chicken Cornet

Stir 2 tbsp basil pesto into filling with chicken and mozzarella.

E. Vegetarian Cornet

Use crumbled tofu or sautéed mushrooms and spinach instead of chicken.

8. Dietary Adaptations

• Gluten-Free: Use a certified gluten-free laminated dough or puff pastry.
• Dairy-Free: Replace butter with plant-based fat and cream cheese with dairy-free cheese.
• Low-Carb/Keto: Omit dough and wrap filling in cheese flatbread or egg crepe.
• High Protein: Add egg to dough wash and use extra high-protein flour or legume-based flour.

9. Serving Suggestions

These chicken-filled cornetti are best served warm. Some ideas:

• Assemble breakfast platter: Pair with fresh fruit, scrambled eggs, yogurt.
• Add salad: Arugula or mixed greens with citrus vinaigrette.
• Serve with dip: Buttermilk ranch or garlic aioli complement well.
• Make portable: Perfect packed in lunchboxes for school or work.
• Party-worthy: Plan alongside vegetable crudité or cheese board.

10. Storage & Reheating

• Room temp: 1–2 days in airtight container.
• Refrigerator: 3–4 days. Reheat in low oven (325°F/160°C) for ~10 min.
• Freeze before or after baking: Flash freeze shaped cornetti, then wrap. Bake from frozen, adding 5–10 minutes; final product stays crisp.

11. Nutritional Overview (approx. per cornetti)

• Calories: ~320–380 kcal
• Protein: 12–15 g (from chicken + cheese)
• Carbs: 30–35 g (mainly from dough)
• Fat: 18–22 g (butter, cheese)
• Fiber: 1–2 g (minimal)
• Adjustable by choosing lighter cheese or leaner filler

12. Frequently Asked Questions

Q: Can I use store-bought puff pastry?

Yes—omit the lamination steps. Cut squares or triangles, fill, roll, egg wash, and bake at 375°F until golden (~20 min).

Q: How to reheat without sogginess?

Oven method: Reheat at 325°F for 8–10 min. Avoid microwaving, which makes them soggy.

Q: Can I prep filling ahead?

Yes—store in fridge 1–2 days. Let it cool fully before filling to avoid soggy dough.

13. Why You’ll Love Them

• Versatile: Great for any meal or event.
• Make-ahead friendly: Dough or filling can be prepared in advance.
• Impressive presentation: Flaky, golden pastries that look fancy.
• Customizable: Fill with so many flavors beyond chicken.

14. Conclusion

Savory Chicken-Filled Cornets bring together flaky, buttery pastry and creamy, flavorful chicken filling. Though the technique borrows from French patisserie, the result is a comforting, family-friendly treat with serious wow factor.

Whether you make traditional laminated dough or use store-bought puff pastry, these cornetti are a perfect addition to your baking repertoire. They deliver delicious, portable meals that satisfy and impress.