For this Asparagus Puffs recipe, we blanched the asparagus spears until tender before incorporating them into the cheese mixture. And we were sure to thoroughly thaw the puff pastry so it did not crack when unfolded.
1 cup ricotta cheese
1 cup grated Parmesan cheese
12 ounces asparagus, trimmed, blanched, dried, and chopped fine
1/4 cup minced fresh chives
2 tablespoons lemon juice
Salt and pepper
1 box frozen puff pastry (1 pound), thawed in refrigerator overnight
Flour for dusting work surface
Before You Begin
Make-Ahead Note: The puffs can be made ahead. Skip the step of brushing the tops with egg and sprinkling with cheese. Wrap the baking sheet tightly in plastic and freeze for up to 1 month (once completely frozen, the puffs can be transferred to a storage bag). When ready to bake, let the puffs sit at room temperature for 20 minutes, then brush with egg, sprinkle with cheese, and bake as directed.
1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine ricotta, 3/4 cup Parmesan, asparagus, chives, lemon juice, and salt and pepper to taste in bowl.
2. Unfold both pieces puff pastry on lightly floured surface and roll out to flatten bumps or creases. Using 2 1/2-inch round cookie cutter, cut out 24 rounds. Brush rounds with egg. Place 1 tablespoon cheese mixture slightly off center on each round. Fold round over cheese and crimp edges with fork. Place on parchment-lined baking sheet. Brush tops with egg and sprinkle with remaining Parmesan.
3. Bake until puffed and golden brown, about 20 minutes. Cool slightly and serve warm.
Reprinted with permission from America's Test Kitchen
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