Fresh Asparagus and Puff Pastry Pinwheels
 
Prep time
Cook time
Total time
 
A delightful summer-fresh asparagus and puff pastry appetizer.
Author:
Serves: 24-30
Ingredients
  • 16 to 20 Asparagus Spears
  • ½ cup Sweet-hot mustard
  • 4 oz Cream Cheese
  • 1 Sheet Frozen Puff Pastry, thawed
  • 1 Egg, beaten
  • Poppy Seeds to taste
  • ¼ cup Parmesan cheese, shredded
Instructions
  1. Trim the asparagus and steam or simmer in boiling water for 3 minutes or until just tender-crisp. Do not over-cook. Immerse in cold water, drain and chill in refrigerator.
  2. Combine the mustard, cream cheese, and Parmesan cheese in a small bowl and mix until smooth. Roll the puff pastry ⅛" thick on a lightly floured surface. Cut into halves lengthwise. Spread each pastry half with cream cheese mixture.
  3. Arrange 8 to 10 asparagus spears along the narrow edge of each pastry and roll the pastry tightly to enclose the asparagus.
  4. Brush the rolls with egg and sprinkle with poppy seeds (optional). Wrap in plastic wrap and freeze until firm enough to slice.
  5. When ready to bake cut in ½" slices and arrange the slices on a baking sheet lined with parchment paper. Bake at 440 degrees for 15 minutes or until golden brown.
  6. Enjoy!
Notes
Log rolls can be frozen for 30 to 45 minutes, sliced and baked.  Or the rolls can be stored in an airtight container and stored in the freezer for up to 2 weeks.  Thaw slightly, cut into ½" pieces and continue to thaw.  Once thawed bake immediately.
Recipe by Pray Cook Blog at https://praycookblog.com/fresh-asparagus-and-puff-pastry-pinwheels/