Description
These Cheesy Asparagus Puffs are elegant golden parcels made with flaky puff pastry, fresh asparagus, creamy garlic herb cheese, and sharp cheddar. Ready in just 25 minutes, they’re perfect for brunches, parties, or easy weeknight dinners. Each bite delivers crispy, buttery pastry with a luxurious melted cheese center.
Ingredients
For the Puffs:
- 300 g (11 oz) asparagus, tough ends removed
- 150 g (5 oz) garlic and herb cream cheese (such as Boursin)
- 150 g (5 oz) grated cheddar cheese
- 320 g (11 oz) puff pastry sheet
- 1 egg, beaten OR 1 tablespoon milk (for brushing)
Friendly Notes:
- Puff Pastry: I use store-bought all-butter puff pastry – life’s too short to make it from scratch! Look for it in the freezer section and let it thaw in the fridge overnight.
- Asparagus: Choose medium-thickness spears. The super-thin ones get too soft, and the thick ones won’t cook through in time.
- Cheese: Boursin is my go-to, but any garlic and herb cream cheese works beautifully. For the cheddar, use a good sharp one for maximum flavor!
Instructions
Set your oven to 200°C (400°F). This high heat is what makes the pastry puff up beautifully and get that golden color.
Bring a large saucepan of salted water to a boil. Add your asparagus and blanch for exactly 2 minutes – we’re not cooking them fully, just taking the raw edge off. Drain immediately and rinse under cold water to stop the cooking. This keeps them bright green and prevents soggy pastry! Pat them dry with a clean kitchen towel.
Quick Tip: Don’t skip the cold water rinse! It’s what keeps your asparagus vibrant green instead of that sad olive color.
Lay your puff pastry sheet out on a clean surface. Cut it into 6 equal squares. I usually do 3 cuts one way and 1 cut the other, but as long as you end up with 6 squares, you’re golden!
Line a baking sheet with baking paper (make sure it’s parchment, not greaseproof – there IS a difference!). Arrange your pastry squares on the sheet, leaving a bit of space between each one for puffing.
Here comes the fun part! Add about a tablespoon of garlic and herb cream cheese to the center of each square. Don’t go all the way to the edges – keep it in the middle. Lay 2-3 asparagus spears diagonally across each square (depending on their thickness). Sprinkle a generous amount of grated cheddar on top of everything.
Love This Step: I always taste a tiny bit of the Boursin at this point – quality control, you know? 😉
Now fold the two opposite diagonal corners up and over the filling, pressing them together on top. You want them to meet and seal in the middle, creating that pretty parcel shape. Don’t worry if they don’t seal perfectly – a little cheese peeking out is delicious!
Beat your egg in a small bowl (or use milk if that’s what you have). Use a pastry brush to paint the exposed pastry with your wash. This is what creates that irresistible golden shine!
Pop your tray into the preheated oven and bake for 15-20 minutes. You’re looking for puffed, golden, crispy perfection. The cheese should be bubbling and the pastry should be deep golden brown.
Watch Carefully: Every oven is different! Start checking at 15 minutes. If they’re browning too quickly, lower the temperature to 180°C (350°F).
Remove from the oven and let them cool for just 2-3 minutes before serving. They’re absolutely gorgeous served warm, but honestly? They’re just as delicious at room temperature, which makes them PERFECT for parties!
Notes
- Don’t Overcrowd the Asparagus: 2-3 medium spears per parcel is plenty. Too much and your parcels won’t seal properly and the pastry won’t cook through.
- The Egg Wash Matters: Use a light hand – you want to coat the pastry, not drown it. Too much egg wash can prevent proper puffing.
- Steam is Your Friend: That initial blast of high heat creates steam inside the pastry layers, which is what makes them puff. Don’t open the oven door for the first 12 minutes!
- Common Mistake to Avoid: Using greaseproof paper instead of baking parchment. Greaseproof paper can stick to the bottom of your pastries and ruin that beautiful base. Parchment paper is non-stick and lets the bottom get crispy.
- Smart Shortcut: Buy pre-grated cheese! I’m all about shortcuts when they don’t compromise quality. Your secret is safe with me.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking