Asparagus and Gruyère Puff Pastry Pockets
Baking and Desserts • European
Description
Asparagus and Gruyère Puff Pastry Pockets
Ingredients
- Asparagus 10 oz
- Gruyère cheese 5 oz
- Grated Pecorino Pepato Cheese 4 tablespoons
- Sour Cream 5 oz
- Puff Pastry 15 oz
- Wheat Flour 0 oz
- Whole egg 2 pieces
- Milk 1 tablespoon
- Watercress to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Take the pastry out of the refrigerator and let it warm to room temperature.
Step 2
Rinse the asparagus in cold water and break off the tough ends. Place in a steamer, pour in boiling water to a depth of 2-3 cm, add salt, cover, and cook for 2-3 minutes. Remove the asparagus from the steamer and let it cool. Pat dry with a paper towel and cut diagonally into 3 pieces.
Step 3
Remove the rind from the Gruyère cheese and cut it into small cubes. In a bowl, mix 3 tablespoons of grated Parmesan, sour cream, salt, and pepper.
Step 4
Place the puff pastry on a floured surface and cut out 6 squares. Brush the edges with the egg yolk and milk mixture. Place about a tablespoon of the sour cream filling in the center of each square, add asparagus and a few cubes of Gruyère on top. Fold the squares into pockets, bringing opposite corners together in the center. Make a small hole in the center of each to allow steam to escape. Transfer the pockets to a baking sheet.
Step 5
Brush the pockets with the remaining egg yolk and milk mixture, and sprinkle with the remaining Parmesan. Bake at 390°F for 20-25 minutes until golden brown. Serve hot, garnished with watercress.
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