These herb cream cheese and asparagus-stuffed puff pastries are yet another Easter day recipe that will be a big hit and look beautiful on your dinner table. 🥕🍽️
It’s so tasty and fun to make! The puff pastry cone is crunchy perfection that your family & friends will love!
Ingredients
1 bunch Asparagus, about 16 total, ends trimmed
1 sheet of puff pastry
1 whole Egg, whisked with 1 teaspoon water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 pack cream cheese
1 tbsp. dried dill
1 tbsp. dried parsley
1 tsp. onion powder
1 tablespoon of lemon juice
Instructions
Preheat the oven to 350F and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry and cut it into 1 cm lengths.
Place the asparagus on a baking sheet, and add the olive oil and salt. Then roast for 10–12 minutes.
While the asparagus is roasting, create your aluminum cones. Wrap the puff pastry around them. Start at the bottom of your cone and wrap around, overlapping as you go up to the top. You will need about 1.5–2 strips per cone. Leave a little of the cone showing.
Brush the top/outer part of puff pastry with egg yolks. Place on a baking tray for 10–12 minutes.
While the pastry is baking, mix your cream cheese. Place your cream cheese in a medium mixing bowl and add the dill, parsley, onion powder, and lemon juice until well combined.
Once golden brown, remove the pastries from the oven and leave them aside to cool.
While they cool, transfer your cream cheese to a piping bag.
Top assemble, add a few spears of asparagus to a pastry, and fill with cream cheese. Repeat until all are full.
Serve and enjoy!