Lemony Chicken Asparagus Phyllo Puffs

Lemony Chicken Asparagus Phyllo Puffs


2 (8 ounce) package of neufchâtel cheese or cream cheese, room temperature
3/4 pounds (24 ounces) boneless chicken breast, cut into 1/4-inch dices
3/4 cups asparagus, chopped to 1/4-inch pieces
1/4 rounded teaspoon garlic powder
1/4 rounded teaspoon onion powder
1/2 rounded teaspoon salt
1/4 rounded teaspoon black pepper
zest of one large lemon, about 1 heaping tablespoon
20 9x14-inch phyllo dough sheets, defrosted according to package directions
1 1/2 tablespoon extra virgin olive oil for cooking
2/3 cups extra virgin olive oil for brushing on phyllo


Preheat oven to 350° F.

Add 1/2 tablespoon of olive oil to a preheated large non-stick skillet on medium heat. Add asparagus. Cook for 1 minute, stirring frequently. Move asparagus to one side of the skillet. Add 1/2 tablespoon olive oil to the other. Add chicken. Cook for 3 minutes, combining the chicken and asparagus. Stir frequently. Transfer to a mixing bowl. Allow to cool slightly.

Add cream cheese, spices, and lemon zest to the mixing bowl. Mix to thoroughly combine. Remove phyllo dough from packaging and lay out flat. Cover with a slightly damp (but not wet) towel. Remove one phyllo sheet and place on a work surface. Keep the remaining phyllo sheets covered with towel.

Brush oil onto the top of the phyllo. Fold the phyllo sheet lengthwise into thirds by folding the bottom third up and the top third down, forming a 3x14-inch rectangle. Brush the surface with olive oil. 

Add 1 tablespoon of the filling to one of the tips of the phyllo sheet, avoiding the edges. Fold one of the corners diagonally across to the opposite edge to form a triangle, tucking the filling in towards the fold. Fold the triangle onto itself repeatedly, working towards the opposite side of the phyllo sheet. Place triangle onto a lightly greased baking sheet, seam side down. Cover with a second slightly damp towel. Repeat forming the triangles, placing them about 1-inch apart on the baking sheet.

Brush the top of each triangle with olive oil. Bake for 20-25 minutes or until the triangle puffs are golden brown.  Serve hot.

Makes 20 servings.

Recipe Notes:

  1. For a buttery taste, use melted butter in place of olive oil on the phyllo sheets. Or use 50/50 combination of olive oil and butter.
  2. For a lighter version, use cooking spray in place of olive oil on phyllo sheets.
  3. To retain crispiness, leftover puffs are best reheated for a few minutes in the oven.
  4. Can be made ahead and bake at a later time. Freeze each puffs individually wrapped in plastic. Add a few minutes of bake time to frozen phyllo puffs.