Asparagus, Sun-dried Tomato Puff Pastry Bites

This week I decided to make these delicious asparagus, sun dried tomato puff pastry bites again.  I made these a few months ago when my cousin, Jaclyn, came over. After making them I knew that these had to be made again and again.  I made a few changes from the recipe, but they were great.  You can find the recipe here https://culinaryginger.com/asparagus-sun-dried-tomato-puff-pastry-bites/ or on my Pinterest board under Snacks Jan. 17, 2020.

As usual I grabbed my ingredients and got started.

 

My first adjustment to the recipe was deciding to wrap them like a crescent instead of wrapping a strip of dough around them at the end.  I found my way to be easier although the original recipe may be a little prettier than mine.  Also when I went to cut my dough into 2 by 2 squares I don’t really know where my mind was because they were nowhere near 2 by 2 squares, but these were meant just for me so I didn’t think it was a big deal. Once I finished my horrible cutting job I went to work assembling them, which was quite enjoyable. 

Here is again where I changed things up again. I used Tomato and Ricotta Pesto because I cannot find Sun Dried Tomato Pesto at all. I scooped a teaspoon (possibly a little more) in the middle of each piece of dough and then added 2 pieces of asparagus, before wrapping them up I used the egg and milk mixture to help keep them closed.  The dough was very sticky so in my opinion the extra step wasn’t necessary.  I did however glaze the crescent roll with the egg wash.

 

I was trying to time these so I can enjoy them for a movie I was watching with my girlfriends (we text during the movie to make sure we still follow social distancing guidelines). The recipe called for the puffs to be cooked for 20-25 minutes but I found that they didn’t need much longer than 18 minutes.  I was able to plate them and be ready for movie night.

A few comments about this recipe. I wonder if I used the frozen pastry puff them said, I would of actually gotten 24 out of it? I also wonder if I had the right sauce would it change my feelings on these?  All I know is that by using what I had I loved these and would definitely make them this way again! Also this wine is delicious if you are like me and enjoy fruity flavored drinks!!!

Here is a copy of the recipe:

prep time 10 MINUTES

cook time 20 MINUTES

total time 30 MINUTES

INGREDIENTS

·          1 sheet frozen puff pastry, defrosted according to package instructions

·          All-purpose flour for dusting

·          1 cup sun-dried tomato pesto

·          48 asparagus tips, cut to 1 inch long

·          1 egg, beaten

·          1 tablespoon milk

 INSTRUCTIONS

1.        Preheat oven to 400°F.

2.        Dust a clean surface with the flour.

3.        Roll out the puff pastry using a rolling pin to 13 x 12 inches square.

4.        Using a pizza cutter, or large knife, cut a 1-inch strip from the longer 13 inch length.

5.        Cut the strip into 2 1/2 inch long strips that are about 1/8 inch thick. Set off to the side.

6.        Cut the pastry into 2 x 2 inch squares.

7.        Add the egg and milk to a small bowl and beat until mixed.

8.        Working with the pastry square in a diamond shape on the board, add 1/2 teaspoon of pesto to the center of each square.

9.        Place 1 asparagus tip facing to the left corner and another to the right corner.

10.     Brush egg was on the corner furthest from you.

11.     Fold the corner closest to you over the asparagus to the center, then bring the egg washed corner over and glue to the center.

12.     Place 1 strip of pastry in the center of your hand and lay a pastry package in the center.

13.     Brush each end of the strip with egg wash.

14.     Bring both ends to the package and glue them to the package, this is the underside so it doesn't have to look pretty.

15.     Place the package onto the parchment covered baking sheet.

16.     Once they are all done, brush with the egg wash.

17.     Bake for 20-25 minutes until golden brown.

So tell me what you think of this recipe and if you are like me and like fruity wine. Until next time...