What do you make with half a tub of leftover mascarpone after making Tiramisu? You add it to flaky puff pastry with some asparagus! This can totally be served as an appetizer but with Mother’s Day around the corner, I think it calls for an excellent addition to a Mother’s Day brunch menu. Who knew puff pastry would be this simple enough to make?! AND with Spring finally being here, this is an appetizer that represents the beginning to a warm and sunny season. Can't wait to bury all my winter clothes away!
- Puff Pastry
- all purpose flour - 2 cups
- salt - 1 teaspoon
- butter - 1 cup at room temperature
- cold water - less than 2/3 cups (as necessary)
- mascarpone cheese - 3/4 cup at room temperature
- garlic - 2 cloves
- ground black pepper - 1/4 teaspoon
- salt - 3/4 teaspoon (taste test and add more or less as desired)
- paprika - 1/4 teaspoon
- egg - 1 beaten
- Assembling Ingredients
- asparagus - about 12 stems
- parmesan cheese - 2 teaspoons for sprinkling
- Pastry egg wash
- egg yolk - 1 lightly beated
You can either use store bought puff pastry dough or make it from scratch. It does require a bit of extra time to make from scratch but seeing as how I’m a blogger, I figured it’s the only way to go. I made it exactly as outlined by Gordon Ramsey.
In a bowl, sift in the flour, cut the butter into little chunks and work it through by hand until you feel tiny bits of butter in the flour. Make a well in the middle, pour water little by little until you get the consistency you need. Cover with saran wrap and refrigerate for 20 minutes.
After 20 minutes, roll out the dough on a lightly floured surface into a long rectangular piece, then fold the outside edges in until they meet in the centre, roll again and continuously repeat this step about 4 times. Then chill again in the refrigerator covered for 20 minutes.
In a small bowl, beat one egg, add the mascarpone, minced garlic, ground black pepper, salt and paprika (some fresh chives would also be nice).
Take 12 Asparagus stems, snap off the ends, cut them in halves vertically and horizontally.
Roll out your dough on a floured surface into a 12” by 18” rectangle and with a pizza cutter cut them into 6 equal squares (6 x 6”). With a knife, lightly create a ½" border around the edge of each square and prick within the border with a fork.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper, line the pastry, spread the mascarpone mix within the inside border/square, line up about 8 pieces of Asparagus, sprinkle a bit of parmesan cheese and brush the ½” inch border with the egg yolk wash.
Bake for about 25 to 35 minutes and serve it fresh and warm out of the oven.