Chicken Cordon Bleu Braid – Lovely Recipes

This recipe combines the classic flavors of Cordon Bleu wrapped in a beautifully golden, flaky pastry.

Pastry: 1 sheet of refrigerated puff pastry or crescent roll dough.
Chicken: 2 cups cooked chicken (shredded or sliced), seasoned with salt and pepper.
Meat: 6–8 slices of deli ham or smoked turkey.
Cheese: 1 cup shredded Swiss cheese or 6 slices of Swiss cheese.
Sauce (Optional): 2 tablespoons Dijon mustard or honey mustard.
Egg Wash: 1 egg beaten with 1 tablespoon of water.
Garnish: Dried parsley or sesame seeds (optional).

Prep the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
Prepare the Dough: Roll out the puff pastry on the baking sheet. If using crescent dough, press the seams together to form one large rectangle.
The “Braid” Cuts: Lightly mark a wide rectangle down the center of the dough (this is where the filling goes). Use a knife to cut 1-inch wide strips from the center rectangle to the edges on both sides.
Layer the Filling: * Spread a thin layer of mustard down the center.
- Layer the ham slices over the mustard.
- Place the cooked chicken on top of the ham.
- Top generously with Swiss cheese.
Braid the Dough: Fold the top and bottom ends of the dough over the filling. Then, alternate folding the side strips over the center, overlapping them to create a braided look.
Bake: Brush the top of the braid with the egg wash. Bake for 20–25 minutes, or until the pastry is deep golden brown and the cheese is bubbling out of the sides.
Serve: Let it cool for 5 minutes before slicing.

Texture: Ensure the chicken is fully cooked before adding it to the braid to avoid excess moisture.
Golden Crust: The egg wash is the secret to that shiny, professional bakery finish you see in the photo.

Enjoy your meal!