Cooked cream
2 tablespoons cornstarch
500 ml milk
3 tablespoons grated Parmesan cheese
1 envelope chicken broth
Stuffing
1 cup ricotta cheese
100 g grated Parmesan cheese
200 g cooked and shredded chicken breast
1 cup grated carrot
1 tablespoon oregano
1/2 can of creamed milk
Covering
2 egg whites beaten to a snow-like consistency
1/3 reserved cooked cream
Assembling
1 package of puff pastry sheets without shells
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seeds
Cooked cream
2 tablespoons cornstarch
500 ml milk
3 tablespoons grated Parmesan cheese
1 envelope chicken broth
Stuffing
1 cup ricotta cheese
100 g grated Parmesan cheese
200 g cooked and shredded chicken breast
1 cup grated carrot
1 tablespoon oregano
1/2 can of creamed milk
Covering
2 egg whites beaten to a snow-like consistency
1/3 reserved cooked cream
Assembling
1 package of puff pastry sheets without shells
2 tablespoons grated Parmesan cheese
1 tablespoon sesame seeds
Cooked cream
In a pan, combine the cornstarch dissolved in milk, cheese, and chicken broth
Heat over low heat, stirring until thickened
Reserve 1/3 for the covering
Stuffing
In a bowl, mix ricotta cheese, Parmesan cheese, chicken, carrot, oregano, and creamed milk
Covering
Mix egg whites with reserved cooked cream
Assembling
In a refrigerator greased with margarine, arrange layers of puff pastry sheets side by side, half the cooked cream, and half the stuffing
Repeat the layers, finishing with the covering
Sprinkle with Parmesan cheese and sesame seeds
Bake in a preheated oven at 200°C for 30 minutes or until golden brown
Serve the puff pastry hot or cold.
