Asparagus Puff Pastry Bundles
Elegant and comforting asparagus bundles wrapped in flaky puff pastry, perfect for a simple dinner or special occasions.
Ingredients
Puff Pastry and Asparagus
- 1 sheet puff pastry (store-bought, thawed) Use all-butter pastry for extra flavor.
- 12 medium asparagus spears (trimmed) Choose firm, bright green stalks; thicker spears need a quick blanch.
Filling
- 4 oz cream cheese, softened For richness; swap Greek yogurt or ricotta for a lighter option.
- 1/2 cup grated Parmesan or Gruyere Use plant-based cheese for dairy-free.
- 1 clove garlic, minced Optional, for aromatic depth.
- 1 tsp lemon zest Brightens the filling.
- 1 each egg (beaten) For egg wash to get a golden crust.
- to taste Salt and black pepper Or smoked paprika for a little warmth.
- optional prosciutto, ham, or red pepper flakes For added flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Trim the asparagus ends. If your spears are thick, blanch in boiling water for 1 minute, then plunge into ice water to keep them bright and tender.
- In a bowl, combine the cream cheese, grated cheese, minced garlic, lemon zest, salt, and pepper. Stir until smooth.
- On a lightly floured surface, roll the puff pastry into a rectangle about 10 by 12 inches. Cut into 4 equal squares.
Assembly
- Spoon a dollop of the cheese mixture into the center of each square. Lay 3 asparagus spears across the filling. If using prosciutto or ham, wrap it around the asparagus now.
- Bring the pastry corners together over the asparagus and pinch to seal, or fold them into a loose envelope.
- Brush each bundle with beaten egg. Arrange on the baking sheet and bake for 18-22 minutes until golden and puffed.
- Let cool for 2-3 minutes before serving.
Notes
To add crunch, sprinkle toasted almonds or panko on top before baking. Mix chopped tarragon or chives into the cheese for a fresh flavor.