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
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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 in a bowl. Add olive oil, balsamic glaze, kosher salt, and pepper. Toss until evenly coated.
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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.
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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.
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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 18 to 21 minutes. Check during cooking and if they are coming apart secure with a toothpick.