📝 About This Recipe
A staple of high-end Brazilian bakeries (padarias), the Folhado de Frango combines a buttery, shatteringly crisp puff pastry crust with a rich, savory chicken filling. What sets the Brazilian version apart is the addition of Requeijão—a velvety Brazilian cream cheese—which creates an irresistible 'cremoso' texture inside. Perfect as a sophisticated street food snack or a light lunch, these golden parcels are a masterclass in contrasting textures.
🥗 Ingredients
The Pastry
- 500 grams Puff Pastry (high-quality store-bought or homemade, kept chilled)
- 1 Egg Yolk (beaten with a splash of milk for the egg wash)
- 1 tablespoon Sesame Seeds or Dried Oregano (for topping)
The Savory Chicken Filling
- 2 large Chicken Breast (cooked and finely shredded)
- 2 tablespoons Olive Oil (extra virgin)
- 1 small Onion (finely grated or minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (for color and depth)
- 1/2 cup Corn Kernels (canned or frozen)
- 1/4 cup Green Olives (pitted and finely chopped)
- 1 teaspoon Smoked Paprika
- 1/4 cup Fresh Parsley and Scallions (finely chopped (cheiro-verde))
- 1 pinch Salt and Black Pepper (to taste)
The Creamy Component
- 200 grams Requeijão Cremoso (Brazilian cream cheese; can substitute with cream cheese softened with a little heavy cream)
👨🍳 Instructions
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1
Start by preparing the filling: Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute until fragrant.
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2
Add the shredded chicken to the skillet along with the tomato paste and smoked paprika. Stir well to coat the chicken evenly in the aromatics.
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3
Fold in the corn and chopped olives. Cook for 3-4 minutes, allowing any excess moisture to evaporate—this is crucial to prevent a soggy pastry.
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4
Turn off the heat and stir in the fresh parsley and scallions. Season generously with salt and pepper. Let the mixture cool completely before proceeding.
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5
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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6
On a lightly floured surface, roll out your chilled puff pastry into a large rectangle, approximately 3mm thick.
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7
Cut the pastry into 8 equal squares or rectangles (about 12x12cm for squares).
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8
Place a generous tablespoon of the cooled chicken mixture in the center of each pastry piece.
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9
Top the chicken with a dollop (about 1 tablespoon) of Requeijão. Do not overfill, or the pastry will be difficult to seal.
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10
Lightly brush the edges of the pastry with water or a little egg wash. Fold the pastry over to create a triangle or rectangle, pressing the edges firmly to seal.
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11
Use the tines of a fork to crimp the edges, ensuring a tight seal that traps the melting cheese inside.
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12
Place the pastries on the prepared baking sheet. Brush the tops thoroughly with the egg yolk wash for that signature mahogany glow.
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13
Sprinkle with sesame seeds or dried oregano for a professional bakery finish.
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14
Bake for 25-30 minutes, or until the pastry has puffed up significantly and turned a deep golden brown.
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15
Transfer to a wire rack and let cool for at least 5-10 minutes. The filling will be very hot, and this resting time allows the pastry to set its crisp structure.
💡 Chef's Tips
Always ensure your chicken filling is completely cold before placing it on the pastry; warm filling will melt the butter in the dough and ruin the layers. If you can't find Brazilian Requeijão, mix 180g of cream cheese with 2 tablespoons of heavy cream and a pinch of salt for a similar consistency. Keep the puff pastry in the fridge until the very moment you are ready to cut and fill it to ensure maximum rise. For an extra flavor punch, add a pinch of nutmeg or a few drops of hot sauce to the chicken mixture. Avoid over-handling the dough with warm hands, as this prevents the 'folhado' (leafy) layers from separating properly.
🍽️ Serving Suggestions
Serve warm with a side of Brazilian 'Pimenta' (malagueta chili oil) for those who like a spicy kick. Pair with a cold glass of Guaraná Antarctica or a fresh Cashew (Caju) fruit juice for an authentic snack bar experience. Accompany with a simple green salad dressed in lime vinaigrette to cut through the richness of the buttery pastry. These are excellent additions to a 'Café da Tarde' (afternoon tea) spread alongside Pão de Queijo. For a party, make 'mini' versions by cutting the pastry into smaller squares to serve as appetizers.