Description
These Asparagus Puff Pastry Bundles are flaky, buttery, and packed with flavor. Fresh asparagus spears are wrapped in golden puff pastry with melted cheese and a touch of Dijon mustard for extra zing. They’re perfect for brunch, holiday dinners, or as a fancy appetizer!
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 12 fresh asparagus spears, trimmed
- 1/2 cup shredded Gruyère or Swiss cheese
- 1 tbsp Dijon mustard
- 1 egg, beaten (for egg wash)
- 1 tbsp milk or water (for egg wash)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 tbsp grated Parmesan cheese (for garnish)
- 1 tsp sesame seeds or everything bagel seasoning (optional, for topping)
Instructions
-
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Prepare Puff Pastry:
- Roll out the thawed puff pastry on a lightly floured surface.
- Cut into 6 equal rectangles.
-
Assemble the Bundles:
- Brush each pastry rectangle with a light layer of Dijon mustard.
- Sprinkle with shredded Gruyère cheese.
- Place 2 asparagus spears diagonally across each pastry piece.
- Season with salt, black pepper, and garlic powder.
-
Wrap & Seal:
- Fold opposite corners of the pastry over the asparagus and gently press to seal.
- Place bundles on the prepared baking sheet.
-
Egg Wash & Toppings:
- In a small bowl, whisk together the egg and milk (or water).
- Brush the egg wash over each bundle.
- Sprinkle with Parmesan cheese and sesame seeds or bagel seasoning, if using.
-
Bake:
- Bake for 15-18 minutes, or until the pastry is golden brown and puffed up.
-
Serve:
- Let cool slightly before serving. Enjoy warm!
Notes
- Cheese Options: Swap Gruyère for cheddar, mozzarella, or goat cheese.
- Add Protein: Wrap a thin slice of prosciutto around the asparagus before wrapping in pastry.
- Make Ahead: Assemble bundles and refrigerate for up to 24 hours before baking.