Smoked Salmon and Asparagus Bundles are an easy yet elegant party appetizer with lemon herb cream cheese wrapped in puff pastry!
- 1 17.3 oz package Pepperidge Farm Puff Pastry Sheets
- 1 8 oz container whipped cream cheese at room temp
- 2 tablespoons chopped fresh dill
- 1 lemon
- 1 pound asparagus
- olive oil, kosher salt, pepper
- 4 to 6 oz smoked salmon (store bought or recipe to make your own smoked salmon in post above)
- 1 egg beaten
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Thaw the puff pastry according to the package directions.
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While the puff pastry is thawing, put the cream cheese in a bowl and add the dill. Use a microplane grater to zest half of the lemon into the bowl with the cream cheese.
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Squeeze one tablespoon of lemon juice into the cream cheese. Mix until combined.
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Roll the two pastry sheets on a lightly floured surface with a rolling pin, making them into a slightly thinner rectangle. Then cut each puff pastry sheet into fourths, so you will have 4 rectangles per puff pastry sheet (8 total).
Note: Picture examples in post above.
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Cut the bottom few inches off of the asparagus and toss the asparagus with some olive oil, kosher salt, and pepper.
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In the center of each rectangle spread some of the cream cheese mixture diagonally and lay 3 or 4 pieces of both the smoked salmon and asparagus. 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.
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Place the baking sheet in a 400 degree oven for 15 to 18 minutes.