Asparagus puff pastry bouquets

cover image of puff pastry bouquets over a victorian frame

Asparagus puff pastry bouquets

These Asparagus puffed pastry bouquets are an easy and elegant appetizer or brunch idea for spring entertaining! Perfect for Easter, Mother’s Day, or whenever you need a light, airy snack because they come together quickly and effortlessly.

Course Sides

Cuisine American

Keyword Asparagus wrapped in puff pastry, easter brunch ideas, elegant appetizer

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 247

Author sarah

Ingredients

Puffed pastry sheets - two sheets cut into 8 squares or 8 small precut squares
Small sliced cheese slices of choice - goat cheese brie, raclette, gruyere
1 bunch of asparagus sprigs 12-18 sprigs ends trimmed short
2 tablespoons melted butter for brushing
Edible flowers - read our guide on Where to buy edible flowers
Kosher salt + pepper
2 tablespoons olive oil

Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper.
On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 8 squares with a pizza cutter.
Toss asparagus in olive oil and season with salt and pepper.
To make the bouquets, place slice cheese of the square. Follow with 3-4 stalks of asparagus (depending on size)
Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with melted butter. Sprinkle with more salt and pepper if desired.
Bake until puff pastry is golden and puffed, about 12-15 minutes.
While warm, carefully place puffed pastry on your serving dish of choice.
Garnish with "leaves" like herbs like basil, and edible flowers of choice to make a bouquet.
Serve and enjoy!

Notes

These are best served fresh out of the oven. If you're entertaining, you can assemble your bouquets ahead of time, and pop them in the oven when you're guests arrive so they come out of the oven nice and warm. If needed, you can reheat puffed pastry for 10 minutes at 350 degrees. Be sure to remove the edible flowers and leaves before placing in the oven so they don't burn.

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