Asparagus in Puff Pastry

*** Allow at least 2 hours for prep***

1 pkg (17 ¼ oz) frozen puff pastry dough, THAWED – takes 40+ minutes to thaw!

2 C water

24 fresh asparagus spears (about 1 pound) trimmed

8 oz reduced fat cream cheese

½ tsp salt

¼ C egg substitute / can use 1 real egg

  • In large nonstick skillet bring water to boil – add asparagus
  • Cover and cook 3 minutes
  • Drain & immediately place in ice water – drain and pat dry (very important that they are dry)
  • In bowl, beat cream cheese and salt until smooth – set aside
  • Unfold dough on lightly floured surface – cut in half widthwise / perp to folds
  • Spread cream cheese mix lengthwise to ½ inch of edges
  • Arrange 2 rows of 3 asparagus spears lengthwise in single layer
  • Brush edges of dough with egg substitute
  • Fold dough over filling and press edges together to seal
  • Cover and REFRIDG FOR 1 HOUR (or cover with wrap and fridge overnight)

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Preheat oven to 425
Cut widthwise into 1 ¼ inch pieces
Place 1 inch apart on baking sheet w/ nonstick spray
Brush w/ remaining egg
Bake at 425 for 8-12 minutes or until golden brown – serve warn

Servings: 28

THANKS TO “TASTE OF HOME” which is where we originally found out about this delicious appetizer –