Sauté the aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and thyme, stirring for 1–2 minutes until fragrant (but not browned!).

Mix the filling: In a bowl, combine shredded chicken, sautéed garlic-thyme mixture, Greek yogurt, cheese, salt, and pepper. Fold gently to avoid breaking up the chicken.

Pro Tip: If using spinach or jalapeños, mix them in now for even distribution.

Roll the pastry: Lay the thawed puff pastry sheet on a lightly floured surface. Roll it into a 12x10-inch rectangle (about ¼-inch thick).

Add the filling: Spread the chicken mixture evenly over one half of the pastry, leaving a 1-inch border around the edges.

Fold and seal: Fold the empty pastry half over the filling. Crimp the edges tightly with a fork or your fingers to seal.

Pro Tip: Chill the assembled jalousie for 10 minutes before baking—this helps the pastry hold its shape!

Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Glaze and vent: Brush the pastry with beaten egg for a golden shine. Use a sharp knife to make 3–4 small slits on top (this lets steam escape and prevents sogginess).

Bake: Transfer the jalousie to the oven and bake for 20–25 minutes until deeply golden and puffed.

Cool slightly: Let the pastry rest on a cooling rack for 5 minutes before slicing. This keeps the crust crisp and prevents the filling from oozing out.

Slice and enjoy: Cut into 8–10 strips using a serrated knife for clean edges.