As a parent it can be hard to find time to cook, much less cook something that looks impressive!
I found this recipe from a Philadelphia Cream Cheese cookbook. I thought it looked like a delicious appetizer and I was right…it was! What I love about it is how easy it is compared to how fancy it looks!
Asparagus and Parmesan Cream Pastry
Ingredients:
1 sheet frozen puff pastry dough
1 lb. fresh asparagus spears (about 16)
1 8 oz package cream cheese
1/2 cup grated Parmesan cheese
5 fresh basil leaves, chopped (I’ve also made it without this, still great!)
3 tbsp fresh lemon juice
1 pinch sea salt
2 tbs olive oil
2 tbs shaved Parmesan cheese
Directions:
Preheat oven to 400 degrees. Remove pastry dough from freezer and let thaw for 10 minutes. While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than the width of the pastry sheet. In a medium bowl, combine cream cheese, grated Parmesan cheese, chopped basil leaves and lemon juice. Set aside.
Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate slightly. 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.
Bake for 18 to 22 minutes until pastries are golden brown. Remove from oven, cut each pastry in half. Sprinkle with shaved Parmesan cheese.
Serve warm.
