How long do you bake puff pastry?

Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes , but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm.

What is puff pastry used for?

Whether it's speedy rough puff, homemade from scratch or a cheat's off-the-shelf block, this buttery pastry can be used for pies, tarts, desserts and canapés .

Do I need to pre-cook puff pastry before adding filling?

Do I need to blind bake pastry cases when cooking with wet fillings? As a general rule, you do need to blind bake when cooking a dish with wet fillings . For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

What is the best temperature range for baking puff pastry products?

425°–450°F Puff pastry needs to be baked at this temperature range in order for the water in the dough to turn into steam and release, thus puffing up the pastry.

What is the secret to baking puff pastry?

Always preheat your oven for a minimum of 15-20 minutes before baking , because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

What things should we avoid with puff pastry?

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days , in a stifling hot kitchen or next to your oven.

What do Americans call puff pastry?

Puff pastry, also known as pâte feuilletée , is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

Can you bake puff pastry at 375?

Baking time will vary based on the size of your pastries and their filling, so keep an eye on them. Bake the pastries at 375°F until done : Lower the oven temperature and continue baking until the pastries are dry, crisp, and deep golden-brown.

How do you know when puff pastry is fully cooked?

When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy . Use the baking time in the recipe as a guideline, and rely on your eyes as well. You can bake Puff Pastry on a baking sheet lined with parchment paper.

What is the baking process for puff pastry?

Traditionally, flour is mixed with the roll-in butter and set in a refrigerator prior to lamination to increase the dough's plasticity and to keep it from melting. Baking: Producing a crisp and flaky final product requires baking in a convection oven at 176°C for various durations depending on the product .

Why is my puff pastry so hard after baking?

Handling the dough too much . Yes, the pastry usually needs to be rolled out, cut, and shaped, but when handled too much, the cooked pastry can turn out tough instead of light and crisp.

Asparagus Puff Pastry Bundles with Vegan Cheese (Easy) (2024)

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These Vegan Asparagus and Cheese Puff Pastry Bundles make a perfect quick and easy but delicious appetizer, side dish, or savory brunch recipe!They are also great for an elegant Mother’s Day snack along with a fresh salad or for any other spring day you need a simple lunch or dinner!

One of the reasons I love puff pastry is that it can be used in countless different ways to make simple but delicious treats in no time! You can use it for both sweet and savory dishes, from appetizers to main courses to desserts. Here on the blog, you’ll already find a summery Strawberry Cream Puff Pastry Tart and a hearty Mushroom Wellington recipe. Not forget to mention my favorite recipe for Apple Pie Pockets but that is only in my cookbook which can be ordered soon!

Anyway, the possibilities are endless! Since we‘re just in springtime and asparagus is in season, these vegan cheese puff pastry bundles are just perfect! They’re crispy, cheesy, flavorful, and ridiculously quick and easy to make!

What is puff pastry?

Puff pastry is a light and flaky pastry made with simple ingredients: flour, water, salt, and butter or oil. There’s no added yeast or baking powder included but the preparation requires a special technique, creating many layers of dough and butter. This process is also called lamination by the way. When the laminated dough goes into a hot oven, steam is released, causing all those layers to separate and the pastry to puff up into golden perfection!

Anyway, this process is very time consuming and since most puff pastry sold at the grocery store is naturally vegan, I usually prefer using the store-bought pastry to keep things easier. It is not only very easy to work with, but it also means you can serve up an elegant and delicious snack or appetizer without having any stress at all! However, if you’re still excited about a homemade puff pastry recipe, let me know in the comments below this post!

A little note on the puff pastry:

The most important thing to remember when using puff pastry is that you don’t want it to get too warm.If it is too warm, it will be difficult to work with, and it won’t puff up as much during baking. If using frozen puff pastry, be sure to thaw it to fridge temperature, but not to room temperature.

Asparagus and Vegan Cheese

These puff pastry bundles are stuffed with asparagus, vegan herb cream cheese, and dairy-free cheese slices. If you don’t want to use store-bought dairy-free cream cheese, you can make my cashew ricotta or almond tofu ricotta or hummus or a simple pesto. Instead of store-bought dairy-free cheese slices or shreds, my easy vegan sliceable cheese or melty vegan mozzarella would be great homemade options! Also, feel free to add some additional herbs, seasonings or chopped nuts to taste. And if you want more protein, simply add some tofu feta crumbles!

How to make Asparagus Puff Pastry Bundles

Start to preheat your oven to 425°F and line a baking sheet with parchment paper. In a bowl, toss together the asparagus, olive oil, salt, and pepper. Roll the pastry out on a floured surface or piece of parchment paper. Then cut it into 6 or 8 squares with a pizza cutter, depending on the size of your pastry sheet. Next, spread the dairy-free cream cheese on each square. Follow with a slice of dairy-free cheese and 3-4 stalks of asparagus.

These Asparagus and Vegan Cheese Puff Pastry Bundles are:

Dairy-free (lactose-free)
Egg-free
Quick and easy to make
Loaded with asparagus
and melted dairy-free cheese
Crispy, flaky, buttery
Flavorful
Savory
So delicious
Perfect for an appetizer, starter or side dish!

Looking for more simple vegan appetizer or brunch recipes? Then make sure to check out the following:

Vegan Omelet
Vegan Spinach Quiche
Heirloom Tomato Tart
Mushroom Leek Quiche
Vegan Egg Salad Breakfast Burritos
Vegan Burrito Samosas
Turkish Borek (Spinach Rolls)

If you try these Vegan Asparagus and Cheese Puff Pastry Bundles, please leave me a comment below sharing how you liked this recipe! And if you take a photo of your cheesy pastries and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Enjoy!

Asparagus and Cheese Puff Pastry Bundles

Author: Bianca Zapatka

Ingredients

1 bunch asparagus ends trimmed
2 tsp olive oil
salt and pepper to taste
1 sheet puff pastry fresh or thawed
150 g dairy-free herb cream cheese or plain + herbs
6 dairy-free cheese slices

To Brush

2 tbsp non-dairy cream
1 tsp olive oil

To Garnish (optional)

1 tbsp fresh thyme leaves
Fresh lemons

Instructions

See step-by-step photos above!
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Toss together the asparagus, olive oil, salt, and pepper.
Roll the pastry sheet out on a floured surface and use a pizza cutter to cut it into 6 or 8 squares (depending on size).
Spread the dairy-free cream cheese on each square. Follow with a slice of dairy-free cheese and 3-4 stalks of asparagus (depending on size). Take 2 corners of the pastry and wrap them up and over the asparagus, pressing to seal (see above photo). Repeat with remaining squares, then arrange them on the prepared baking sheet, leaving some space between each bundle.
Brush each pastry with non-dairy cream and a drizzle of olive oil. Transfer them to the oven and bake for 20-25 minutes or until puffed and golden brown.
Sprinkle with more salt and pepper and thyme if desired and serve immediately with a drizzle of lemon juice.
Enjoy!

Notes

Puff Pastry: When using frozen puff pastry, it should be thawed from frozen, but not left out at room temperature for very long! If it is too warm, it will be difficult to work with, and it won’t puff up as much during baking.
Cheese: If you don’t want to use store-bought dairy-free cream cheese, you can make my cashew ricotta, almond tofu ricotta, hummus, or a simple pesto. Instead of store-bought dairy-free cheese slices or shreds, my easy vegan sliceable cheese or melty vegan mozzarella would be great homemade options! Also, feel free to add some additional herbs, seasonings or chopped nuts to taste. And if you want more protein, simply add some tofu feta crumbles!
Leftovers can be reheated in a hot oven at 356°F for about 10 minutes, or until warm.
Please read my blog post for further information about this recipe!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

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