Bbq Twist Tower Add Chicken* Recipe

Prepare Chicken Mixture

In a large bowl combine shredded chicken, smoked gouda, cheddar, corn, black beans, and green onions.

In a small bowl whisk together barbecue sauce, mayonnaise and hot sauce (if using) until smooth; pour over the chicken-cheese mixture and fold gently to combine so the filling is evenly coated.

Season the mixture with kosher salt and freshly ground black pepper; taste and adjust seasoning or BBQ-to-mayo ratio as desired. Set filling in the refrigerator while you prepare the pastry (15 minutes minimum) so it firms slightly and is easier to assemble.

Preheat & Prep Pastry

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Lightly dust a work surface with flour.

Unfold one sheet of puff pastry and roll gently with a rolling pin to a roughly 12 x 10 inch rectangle (keep a light dusting of flour to prevent sticking). Repeat with the second sheet if needed.

Using a sharp knife or pizza cutter, cut each rectangle into 6 long strips (approximately 2 inches wide) so you have about 12 strips total. Keep strips chilled briefly if they become too soft.

Assemble Twists

Place a heaping 2 to 3 tablespoons of the chicken-cheese filling along the center length of one pastry strip, leaving 3/4 inch at each end. Fold the pastry lengthwise over the filling so edges meet, pressing gently to seal, forming a long filled tube. Repeat for remaining strips and filling.

Take each filled tube and, holding both ends, twist the tube several times (about 3–5 turns) to create a spiral. Place twists seam-side down on the prepared baking sheet about 1 inch apart.

Brush each twist lightly with beaten egg or melted butter/olive oil. Sprinkle sesame seeds or nigella and a pinch of extra shredded cheese if desired.

Bake

Bake in the preheated oven for 18–22 minutes, rotating sheet halfway, until pastry is puffed and deep golden brown and the filling is heated through. If cheese bubbles and browns too quickly, tent loosely with foil.

Remove twists from oven and let rest 5 minutes on the baking sheet. While warm, brush lightly with 1–2 teaspoons of olive oil or melted butter for shine.

Arrange twists stacked into a tower (two or three high depending on size) on a serving platter. Drizzle optional extra barbecue sauce and ranch or crema in thin lines over the tower, or serve sauces on the side for dipping.

Garnish with pickled jalapeños and fresh cilantro leaves. Serve immediately while pastry is crisp.