Filling

• In a pan, heat olive oil, add chopped onion and minced garlic, and sauté for 2-3 minutes.
• Add chopped seedless tomatoes and sauté until softened.
• Add shredded chicken, season with salt, black pepper to taste, paprika for color, and chicken broth.
• Cook until the liquid evaporates completely.
• Turn off the heat, add cream cheese, mix well, and add chopped parsley when it becomes homogeneous. Reserve and let it cool.
• Assembly
• Thaw the puff pastry for 1 hour at room temperature.
• Unroll the puff pastry delicately.
• Place a sheet of parchment paper on top of the dough.
• Place a baking sheet on top and flip it.
• Trim a small edge off the puff pastry to make it neat.
• Leave a 1.2-inch (3 cm) gap at the ends of the dough and make markings at the edges toward the center.
• Start making various markings side by side with about 0.6-inch (1,5cm) distance from each other.
• Ensure there is space for the filling in the center of the dough.
• Once you finish making all the markings, place all the filling right in the center, spreading lengthwise.
• Fold the 1.2-inch (3 cm) ends first, turning them inwards. This will prevent any liquid from leaking if there is any.
• Press with your fingertips on this strip on the dough.
• Then fold the side strips towards the center, one overlapping the other, as if braiding on top of the filling.
• In my case, there were 2 leftover ends that I cut.
• Brush with a mixture of egg yolk and water and finish with sesame seeds.
• Bake in a preheated oven at 392°F (200ºC) until it starts to brown, about 40 minutes.