12/5/2023 0 Comments Puff pastry asparagusIf your puff pastry is folded, let sit out at room temperature for about 15 minutes to soften slightly. Halve lengthwise if the asparagus is thick set aside. Meanwhile, trim the woody stems from the asparagus. Bake until cheese is melted and browned, 12 to 15 minutes. Arrange a rack in the middle of the oven and heat to 425F. Drizzle with olive oil sprinkle with salt, pepper, remaining ¾ cup Fontina and remaining ¼ cup Parmesan. Sprinkle 1 cup of the Fontina and ½ cup of the Parmesan inside edges. Drain and pat dry.īake pastry until golden, about 15 minutes. Using tongs, transfer to bowl of ice water to chill. Ingredients 1 pound fresh asparagus, trimmed 4 ounces cream cheese, softened 1/4 cup grated Parmesan cheese 1 tablespoon stone-ground mustard 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (17. Meanwhile, in skillet of boiling water, cook asparagus until tender-crisp, about 2 minutes. Refrigerate until cold, about 15 minutes. Using paring knife, lightly score pastry 1 inch from edges to mark a frame using fork, pierce dough all over inside frame. On floured surface, roll puff pastry to 16- x 10-inch rectangle. Lay about 4 pieces asparagus diagonally across 2 opposite corners of each rectangle sprinkle. Serve asparagus warm with balsamic dipping sauce.Preheat oven to 400☏. Brush 2 tablespoons butter over rectangles sprinkle with cheese. Toward the end of the chill time, arrange a rack in the lower third of the oven, preferably with a baking steel or stone on it heat the oven to 425☏/218☌. Share Email These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea Perfect for Easter, Mother’s Day or any other spring brunch Puff Pastry Recipes One of the reasons I love puff pastry is that it is such a great way to make an easy but elegant appetizer. Refrigerate for at least 15 minutes or up to 1 hour. Repeat with the remaining pieces of dough, asparagus, and Brie. Strain, reserving sauce and discarding herbs. Sprinkle the dough generously with the sesame seeds. Worse case scenario just trim any excess. Depending on how long your asparagus, you may need a 10-14 inch long strip. How to Make an Asparagus Tart Then, remove the puff pastry from the oven and spread the sour cream mixture evenly over the inside rectangle. Roll the pastry to about 1/4 inch thickness and cut into 1/2 inch strips. Step 4 Meanwhile, in a small skillet over medium-high heat, bring vinegar, sugar, bay leaf, and thyme to a gentle boil and cook until liquid is reduced to 1/2 cup, 12 to 15 minutes. Thaw your puff pastry overnight (I think there's an option to thaw it within an hour on the counter but double check your package). Line a baking sheet with parchment paper.Bake until golden brown, 15 to 18 minutes. Step 3 Lightly brush tops of pastry-wrapped asparagus with water and sprinkle each with a pinch of sea salt.Repeat with remaining pastry, Parmesan, and asparagus, spacing appetizers about 2 inches apart. Place pastry-wrapped asparagus seam side down on prepared baking pans. Wrap strips to enclose asparagus dampen edges of pastry with water and seal to close. Sprinkle each strip with 1/2 tablespoon Parmesan and center an asparagus spear atop strip. Using a sharp knife, trim edges (about 1/4 inch per side), then cut into four 2 1/4- by 6-inch strips. Easy Substitution: You can also use smoked gouda or Fontina instead of the Gruyère. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Bake for 20 minutes or until the pastries are golden brown. On a lightly floured work surface, roll one rectangle to 6 1/2- by 10 inches. Arrange 3 spears asparagus on each pastry.
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