If you are looking for a simple, elegant, and seasonal appetizer for a special celebration (or even your next informal get together), these super-easy puff pastry bundles with asparagus and goat cheese are exactly what you are looking for!
Puff pastry is one of the secret weapons of any kitchen. It always comes through for me when I am in need of an inviting appetizer that looks great and tastes even better. It is very important to use good quality all-butter puff pastry as it will make all the difference in the appearance and the taste of this dish. I used the organic Puff Pastry from Fillo Factory.
These easy puff pastry bundles with asparagus and goat cheese are very versatile and are perfect for brunch, as an appetizer for your next party, or, even as a side dish for that meal you want to impress with. As an added bonus, these easy puff pastries bundles can even be assembled ahead of time, earlier in the day, and saved in the refrigerator until it is time to bake them!
The Ingredients
- Make sure to thaw your puff pastry overnight in the refrigerator and keep it cold until you are ready to use it
- Choose thinner asparagus stalks as they cook up nicely inside these little pastry bundles and do not require blanching
- Make sure that the goat cheese is at room temperature before using (you can also substitute Feta or any favorite cheese if you are not a fan of goat cheese)
- The addition of ham (or prosciutto) adds another nice layer of flavor, but it is completely optional in this recipe
How to assemble the puff pastry bundles
☙ 1. Roll out the puff pastry and cut it into 12, even squares
☙ 2. Top the puff pastry with the ham (if using), goat cheese, and asparagus, by placing them diagonally on the squares
☙ 3. Fold the opposite sides of the squares over the filling and seal the puff pastry with an egg wash
☙ 4. Bake these little bundles until they are golden brown and puffed up
Assembling ahead of time
This is an easy recipe to whip up and one that you can make ahead of time. If you decide to assemble these puff pastry bundles and not bake them immediately, do not brush the tops with egg wash. Instead, cover the baking sheet loosely and refrigerate until ready to bake. In this case, the cooking time might be slightly longer, so just watch your oven.
How to use leftover puff pastry
As you cut through the puff pastry to make those squares that this recipe calls for, you will inevitably end up with a few scraps of extra dough. Do not throw away these extra bits. Simply wrap them around leftover asparagus, brush with an egg wash, and bake for a few minutes. Your quick and delicious snack is ready! Aren’t these adorable?
How to serve them
Allow the puff pastry bundles to cool for a few minutes and then serve them still warm, on a big platter with a good drizzle of honey and a sprinkle of lemon zest. The warm honey and the bright lemon zest compliment the asparagus so well! If you are serving them as a first course, place two or three on a plate and serve still warm!
Save & Print the recipe
- 1 bunch asparagus, small to medium size
- --- sea salt & freshly ground pepper
- 2 TBSP. extra virgin olive oil
- 4 oz. goat cheese, at room temperature
- 3 oz. ham (optional; if using, it should be cut into matchsticks)
- 1 medium egg, lightly beaten
- 1 sheet (8 oz.) frozen puff pastry, thawed (I used Fillo Factory puff pastry)
- For the topping:
- --- zest from one organic lemon
- 2 TBSP. Greek honey, warmed
- --- baby thyme leaves (optional, for garnish)
- Defrost a package of puff pastry overnight in your refrigerator. When ready to use, remove the package from the refrigerator, but remember not to let it sit at room temperature for too long.
- Wash and trim the asparagus well by cutting off the tough ends (about 1” to 2” from the end). Season the asparagus with salt and pepper, drizzle the olive oil over it, and toss.
- Turn on the oven and set it to 375° F.
- Open the puff pastry package and remove one of the two sheets. Wrap well the second sheet and return it to the refrigerator. Flour a work surface lightly and sprinkle some additional flour on top of the puff pastry itself. Roll the puff pastry out into a 12” x 14” rectangular. With a sharp knife or pizza cutter cut the pastry into three rows lengthwise. Then cut it four more times widthwise to form 12 squares, about 4”x 4” each (it does not have to be a perfect square).
- Place a few pieces of ham (if using) diagonally across each square of puff pastry—corner to corner. Sprinkle some goat cheese on top of the ham, then add about four to five asparagus spears over the cheese. Brush the part of the puff pastry that remains without a topping lightly with some egg (these should be opposite corners). Lift the two corners which you have brushed with the egg wash and fold them over the asparagus so as to enclose the sides of the filling (the tops and stalks will not be covered). Transfer each bundle to a baking sheet lined with parchment paper and brush each with the egg wash.
- Bake at 375° F for about 18-20 minutes or until the puff pastry is golden brown and puffed. Remove from the oven.
- To serve, drizzle some warm honey over the bundles, scatter the lemon zest over the asparagus and garnish with the little thyme leaves.
This delicious recipe is another collaboration with Fillo Factory. You can find their organic filo dough and organic whole puff pastry at many grocery stores, including Wegman’s and Whole Foods
More asparagus recipes from the blog’s archives:
— Spring Galette with Asparagus
— Roasted Asparagus with gremolata
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These look wonderful!
Thank you Kathy, these little bundles were really delicious and perfect as a seasonal appetizer!
I brought these to a cocktail party this past weekend and they were a big hit. So light, delicious and easy to make. This recipe is definitely a keeper!
Thank you so much Suzanne for trying my recipe! These little puff pastry bundles have become a favorite appetizer for us, especially at this time of the year!
Made as written. Simple and delish! They looked so pretty – and then they were gone.
That’s great, Peta! I am so glad you liked this recipe so much!