Asparagus and Mushroom Puff Pastry Bundles
I made a few twists and changes of my daughter’s request, so here is my recipe version of Asparagus and Mushroom Puff Pastry Bundles.
My daughter and her boyfriend were at a wedding and text me this…
“Hey momma, can you make an asparagus biscuit wrapped thing?”
I had to laugh!
They sent me a picture of their appetizer so I could recreate it at home.
This is the perfect appetizer or side dish for when you’re feeling a little fancy or on a special holiday.
I plan to make them for Christmas dinner again next week because they were so good and extra special 🙂
How to make Asparagus and Mushroom Puff Pastry Bundles
The first step is thawing the puff pastry sheets according to the package directions.
I got Pepperidge Farm Puff Pastry (two sheets come in one package).
And they recommend removing the sheets from the box and leaving them at room temperature for about a half hour.
When they were almost thawed I trimmed the bottom inch or so off of my asparagus.
Then put them in a bowl with sliced shiitake mushrooms.
Give these a toss with olive oil, kosher salt, and pepper and set aside.
Rolling the puff pastry is easy enough.
Use a rolling pin on a lightly floured surface to make them thinner.
The trick to puff pastry is keeping it cold, so don’t let them thaw too much.
Next trim some of the edges off to make an 8 inch square with each of the two puff pastry sheets.
Hey, I even used my husband’s measuring tape for this, he would be proud 🙂
I used a pizza cutter to trim them, but a sharp knife would work just fine.
Cut each 8 inch square in half in both directions, making 4 inch squares that are perfect for bundling asparagus and mushrooms.
So if you’ve done the math that’s 2 puff pastry sheets each cut into 4 squares, making 8 total squares.
Start by spreading Boursin cheese in the center of each square.
Then place 2 to 3 asparagus spears, a few shiitake mushrooms, and shredded mozzarella cheese.
Now comes the bundling part
Fold two corners in like this, overlapping them slightly.
If they don’t close all the way you can stretch the puff pastry a bit.
I suggest trying one, and if it doesn’t close all the way, use the rolling pin to roll the remaining squares a little thinner.
Brush with a beaten egg to make them extra golden brown.
The egg wash can also help to hold the puff pastry in place if you brush some under the overlapping part.
On to a lined baking sheet with a sprinkle of kosher salt over top, and they are ready for the oven.
I cooked mine in a 400 degree oven for 16 minutes.
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Asparagus and Mushroom Puff Pastry Bundles came out golden brown, with creamy melted cheese and cooked to perfection.
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There’s no shame in my game when it comes to cooking…we did have one little guy that came undone.
Even if this one doesn’t look picture perfect, it still tasted amazing! 😉
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If you like Asparagus and Mushroom Puff Pastry Bundles, you might also like these recipes…
Garlic Parmesan Salmon and Asparagus
Spinach and Artichoke Pinwheels
Or Green Bean and Mushroom Casserole
Air Fryer Jalapeno Popper Stuffed Mushrooms
15 Recipes for Easter Appetizers and Sides
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For more recipes like asparagus and mushroom puff pastry bundles, follow me on:
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Asparagus and Mushroom Puff Pastry Bundles
One of the best asparagus and puff pastry recipes, Asparagus and Mushroom Puff Pastry Bundles are the perfect appetizer or side dish!
Ingredients
- 1 17.3 oz package Pepperidge Farm Puff Pastry Sheets
- 1 pound asparagus
- 8 oz sliced shiitake mushrooms
- 1 Tbsp olive oil
- kosher salt, pepper
- 1 5.3 package Boursin cheese
- 1 cup shredded mozzarella cheese
- 1 egg beaten
Instructions
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Thaw the puff pastry according to the package directions.
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Trim the bottom inch or two from the asparagus. Put the asparagus and mushrooms in a bowl. Add olive oil, kosher salt, and pepper. Toss until evenly coated.
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Roll the two pastry sheets on a lightly floured surface with a rolling pin, making them slightly thinner. Trim the edges with a sharp knife or pizza cutter so each sheet in an 8 inch square. Then cut each puff pastry square into fourths, so you will have 4 inch squares (8 total squares).
Note: Picture examples in post above.
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In the center of each square spread some Boursin cheese, lay 2 or 3 pieces of asparagus and shiitake mushrooms, and some of the mozzarella. Fold two corners in, over top of the filling overlapping them slightly.
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Place them on a lined baking sheet and brush the tops with the beaten egg. Sprinkle kosher salt over top.
Hint: If the puff pastry won't close you can stretch it slightly and also use some of the egg wash to hold it closed under the overlapped part. Try one first and If your first one won't close I suggest using the rolling pin to roll the remaining squares so they are thinner.
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Place the baking sheet in a 400 degree oven for 14 to 16 minutes.
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