Asparagus Puffs

By Carolanne

This recipe is adapted from thecozyapron.com.

Ingredients

• 1 box (17.3 ounces, 2 sheets) puff pastry, thawed
• 24 thin, tender asparagus spears, tough ends removed, cut in half
• 1/4 cup sun-dried tomatoes (not oil-packed), cut julienne
• 1 1/4 cups shredded Italian four-cheese blend
• Egg wash: 1 egg beaten with 1 tablespoon water

Details

Adapted from jsonline.com

Preparation

Step 1

Preheat oven to 400 degrees. Line two standard-size baking sheets with parchment paper.

Place one sheet of thawed puff pastry on a work surface; keep the second sheet wrapped and refrigerated until needed. Lightly roll out puff pastry just to thin the dough slightly.

Make 12 squares: Cut along the fold lines to produce three (3-by-12-inch) strips; then cut each strip of pastry in half, then in half again for four 3-inch squares.

Set a pastry square in front of you on the diagonal. Take two pieces of asparagus (spear tip and bottom) and place horizontally on the sheet (from point to point).

Add two small julienne tomato strips and a teaspoon or two of cheese on top. Fold the bottom point of pastry up over the filling and roll up to close. Add egg wash to seal the seam. Place seam side down on prepared sheet. When all 12 puffs are done, place pan in refrigerator while you prepare the remaining 12 on the second pan.

Once all puffs are filled and rolled, brush each with egg wash and bake in preheated oven 15 minutes, until golden brown.

Serve warm or at room temperature.