Asparagus In Puff Pastry – a delicious recipe with water, cream cheese, salt, pastry, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a
2
, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside.
3
Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.
4
Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.
5
Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a
6
coated with cooking spray. Brush with remaining egg substitute. Bake at 425u00b0 for 8-12 minutes or until golden. Serve warm.
312
kcal
Calories
19
g
Fat
26
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups water, 24 fresh asparagus spears (about 1 pound), trimmed, 1 package (8 ounces) reduced-fat cream cheese, 1/2 teaspoon salt, and more.
Yes, Asparagus In Puff Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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