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
Asparagus in Puff Pastry
Asparagus in Puff Pastry
Prep Time
30 min
Cook Time
10 min
Yield
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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