RWOP Finalist: Asparagus and Parmesan Cream Pastry

RWOP Finalist: Asparagus and Parmesan Cream Pastry

14 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    37 m
Recipe by  PHILADELPHIA Cream Cheese

“From Real Women of Philadelphia 2010 Host Mandy Heaston: Puff pastry squares are spread with cream cheese and Parmesan, topped with fresh asparagus spears and a drizzle of olive oil, then baked until golden brown.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 400 degrees F.
  2. Remove pastry dough from freezer and let thaw for 10 minutes.
  3. While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
  4. In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
  5. Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
  6. Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
  7. Bake for 18 to 22 minutes until pastries are golden brown.
  8. Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

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Reviews (14)

Rate This Recipe
hannah
12

hannah

I made this yesterday for my husband and he loved it. We had it with a Mediterranean style salad and the combo was just delicious! Thanks for sharing this recipe.

Sheira
12

Sheira

i had this for dinner tonight and i can't believe how good it was! they didn't have fresh asparagus in the supermarket, so i used canned green asparagus instead and it tasted great! will make again soon.

fimommy06
12

fimommy06

This was easy and very tasty, the only thing I will do different is to lessen the lemon juice a bit. It was a bit sour. I had to go back and look at the recipe and make sure I hadn't read it incorrectly and read tbspn instead of tsp. Overall nice recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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RWOP Finalist: Swiss Chard au Gratin