Creamy Chicken Salad Pastry Cones

Elegant and flaky puff pastry horns generously stuffed with a creamy, savory-sweet chicken salad featuring grapes and celery. The perfect handheld appetizer for brunches and parties.

Print Recipe

Prep Time 25

Cook Time 15

Total Time 40

Servings: 12 cones

Course: Appetizer, Lunch, Snack

Cuisine: American, French Inspired

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Pastry Cones

1 package puff pastry 2 sheets, thawed but cold
1 large egg beaten with 1 tbsp water for egg wash

Chicken Salad Filling

3 cups cooked chicken breast finely shredded or diced
0.5 cup mayonnaise
0.25 cup plain Greek yogurt or sour cream
1 cup red seedless grapes halved
0.5 cup celery finely diced
1 tbsp Dijon mustard
1 tbsp lemon juice freshly squeezed
2 tbsp fresh parsley finely chopped, plus extra for garnish
0.5 tsp kosher salt adjust to taste
0.25 tsp black pepper freshly cracked

Equipment

Cream Horn Molds (or DIY Foil Cones)
Baking sheet
Parchment paper
Mixing bowls

Method

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease your cone molds.
Cut cold puff pastry sheets into 1-inch wide strips. Wrap the strips spirally around the molds, overlapping the edges slightly.
Brush the wrapped cones with the egg wash. Place on the baking sheet seam-side down and bake for 15-18 minutes until golden and puffed.
Let cool slightly before gently removing the molds. Allow the pastry cones to cool completely on a wire rack.
In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, parsley, salt, and pepper.
Fold in the shredded chicken, celery, and grapes until completely combined and coated in dressing.
Right before serving, generously stuff the cold chicken salad into the cooled pastry cones. Garnish the top with fresh curly parsley.

Notes

Do not fill the pastry cones until you are ready to serve to prevent the puff pastry from becoming soggy. Pastry and salad can be made 1-2 days ahead and stored separately.