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Asparagus in Puff Pastry

This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches of them during asparagus season for dinner parties throughout the year. —Dianne Werdegar of Naperville, Illinois
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    28 servings

Ingredients

  • 2 cups water
  • 24 fresh asparagus spears (about 1 pound), trimmed
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 teaspoon salt
  • 1 package (17-1/4 ounces) frozen puff pastry dough, thawed
  • 1/4 cup egg substitute

Directions

  • In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside.
  • Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.
  • Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.
  • Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.
Nutrition Facts
2 piece: 87 calories, 6g fat (3g saturated fat), 9mg cholesterol, 156mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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