These Balsamic Asparagus Puff Pastry Wraps are a stunning side dish or could even be served as a fancy appetizer.
For sure not a simple weeknight side dish, and are more for a special occasion or holiday.
The boursin cheese makes them extra creamy, the balsamic brings the flavor, and anything wrapped in puff pastry always seems extra special 🙂
How to Make Balsamic Asparagus Puff Pastry Wraps
First thaw the puff pastry according to the package directions.
Mine sat out of the freezer for about 20 minutes.
While those are thawing, trim the bottom two inches from a pound of asparagus and place in a bowl.
Add olive oil, kosher salt, pepper, and a drizzle of balsamic glaze (vinegar section of grocery store).
Toss until evenly coated and set aside.
Lightly flour a surface and roll the two puff pastry sheets with a rolling pin.
You’ll want to aim for each sheet to be a 10 inch square.
Then cut each of the two puff pastry sheets in half both ways to create 4 squares for each puff pastry sheet, 8 squares total.
Add some boursin cheese and a drizzle of balsamic glaze in the center of each.
Then 3 to 4 pieces of the seasoned asparagus and shredded mozzarella.
Fold the corners of the puff pastry squares over the cheesy asparagus filling, overlapping slightly.
Then crack an egg in a bowl, beat it with a fork, and brush the egg over the wraps.
And season with kosher salt and pepper over top.
Transfer to a baking sheet and put them in a 400 degree oven for 18 to 21 minutes.
Check them as they cook and if any of them start to separate, secure with a toothpick to keep them together.
As you can see, Balsamic Asparagus Puff Pastry Wraps make quite the show stopping appearance!
These are best eaten cut up with a fork.
And each bite with the asparagus, fluffy puff pastry, creamy cheese, and sweet balsamic glaze is pure heaven 🙂
If you like Balsamic Asparagus Puff Pastry Wraps, you might also like…
Balsamic Asparagus Puff Pastry Wraps
Balsamic Asparagus Puff Pastry Wraps has puff pastry stuffed with Boursin cheese, asparagus, and balsamic glaze for a stunning side dish
- 1 17.3 oz package puff pastry (I used Pepperidge Farm, 2 sheets come in a pack)
- 1 pound asparagus
- 1 Tbsp olive oil
- 1 Tbsp balsamic glaze plus a little more to drizzle over top (vinegar section of grocery store)
- kosher salt, pepper
- 1 5.3 oz package Boursin cheese
- 1 cup shredded mozzarella cheese
- 1 egg beaten
Thaw the puff pastry according to the package directions.
Trim the bottom inch or two from the asparagus. Put the asparagus in a bowl. Add olive oil, balsamic glaze, kosher salt, and pepper. Toss until evenly coated.
Roll the two puff pastry sheets on a lightly floured surface with a rolling pin, making them slightly thinner into 10 inch squares. Then cut each puff pastry square into fourths, so you will have 4 squares for each sheet (8 total squares).
Note: Picture examples in post above.
In the center of each square spread some Boursin cheese, drizzle more balsamic glaze, lay 3 or 4 pieces of asparagus, and top with mozzarella cheese. Fold two corners in, over top of the filling overlapping them slightly.
Place them on a lined baking sheet and brush the tops with the beaten egg. Sprinkle kosher salt over top.
Place the baking sheet in a 400 degree oven for 18 to 21 minutes. Check during cooking and if they are coming apart secure with a toothpick.