Easy Puff Pastry Bundles with Asparagus and Goat Cheese
 
Prep time
Cook time
Total time
 
Delicious little bundles of golden puff pastry, tender asparagus and creamy goat cheese!
Author:
Recipe type: Appetizer, Side Dish
Serves: 12
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Turn on the oven and set it to 375° F.
  4. 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).
  5. 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.
  6. Bake at 375° F for about 18-20 minutes or until the puff pastry is golden brown and puffed. Remove from the oven.
  7. To serve, drizzle some warm honey over the bundles, scatter the lemon zest over the asparagus and garnish with the little thyme leaves.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-puff-pastry-bundles-with-asparagus/