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Asparagus Pastry Puffs

When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    16 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon stone-ground mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 2 tablespoons water

Directions

  • Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  • In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections.
  • Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops.
  • Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.
Nutrition Facts
1 serving: 188 calories, 11g fat (4g saturated fat), 21mg cholesterol, 211mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 4g protein.
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Reviews

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Average Rating:
  • PrplMonky5
    Sep 27, 2017

    This was very yummy! The cream cheese mixture wasn't overpowering, it was subtle. This would be great as an appetizer to a party. We actually made this as a main dish for a meatless Monday meal. I paired it with butter herbed noodles. I only did half the recipe for my husband and I for dinner. I also used spicy brown mustard instead of stone ground because I didn't want to buy a whole thing of stone ground for just 1 recipe. Seemed to work out just fine. If you're a fan of asparagus, definitely give this a try!