Asparagus in Puff Pastry with Bacon
User Reviews
5
Asparagus in Puff Pastry with Bacon
Description
This recipe starts by baking bacon until it is slightly underdone to maintain flexibility for wrapping. While the bacon cooks, the asparagus is prepped by washing, trimming, and slicing in half, then dried thoroughly to prevent soggy dough. Crescent dough is rolled out and cut along perforations, then brushed with olive oil, seasoned with salt and pepper, and layered diagonally with bacon, asparagus halves, and shredded gouda along with shaved Parmesan cheese.
The assembled rolls bake until the pastry is golden and flaky, providing a contrast between the crisp crust and the tender asparagus and bacon inside. The combination of cheeses adds richness and a mild tanginess. Olive oil seasoning on the dough enhances the flavor without overpowering the filling.
These pastries are best served fresh out of the oven to enjoy their flaky texture but can be reheated carefully, understanding some flakiness may be lost. The recipe suggests preparing the components ahead but baking just before serving to preserve quality. Rolling the dough loosely when shapes are uneven is acceptable, focusing on an even bake over perfect appearance.
Ingredients
- 1 butter croissant or puff pastry, Pillsbury brand, pack
- ½ tbsp olive oil
- Pinch salt
- Pinch black pepper
- 1 cup gouda cheese shredded
- ½ cup Parmesan Cheese shaved
- asparagus about 2-3 per croissants, small bushel
- 8 Bacon can be turkey or pork, strips of thin cut
Instructions
- First, let's make the bacon. Preheat your oven to 400°F and place a wire rack on top of a baking sheet. Then, lay slices of bacon on top and bake for 18-20 minutes. We want the bacon to be a little underdone so we can still shape it.
- While the bacon is cooking, shred cheese if not already pre-shredded. Wash, dry, and trim the ends of the asparagus, then slice each piece in half. Dry well because excess water will make the dough soggy.
- When bacon is done, remove the slices with tongs and pat with a paper towel.
- Next, roll raw crescent dough out onto a creased baking sheet. Then, use a knife to cut along the perforated lines in the dough.
- Brush lightly with olive oil and sprinkle with salt and pepper. Then add one piece of cooked bacon onto each crescent in a diagonal fashion to fit the long direction of the dough.
- Then add two halves of asparagus stalks in the same direction as the bacon. If your asparagus is thinner, you can use 3-4 pieces.
- Then add shredded cheese on top. This will act as glue and help the crescent rolls stay together as they bake.
- Wrap the exposed corners inward, forming a pastry pocket with the cheese, asparagus, and bacon tucked inside. Brush each piece of crescent dough with a little more olive oil. Then, sprinkle with more cheese and seasoning on top.
- Bake for 12 minutes or until the pastry is golden and puffed. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in short microwave bursts to avoid overcooking.
- Prepare components like bacon and asparagus ahead, but bake just before serving to keep the pastry crisp.
- Don't worry about perfect rolling; focus on wrapping the filling securely to prevent burning or drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1 pastry | |
| Calories | 324kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 374mg | 16% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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