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.
Now take 2 corners of the pastry and wrap them up and over the asparagus, pressing to seal (see photo). Repeat with remaining squares, then arrange them on the prepared baking sheet. I had a small strip of puff pastry left that I simply wrapped around an asparagus spear, as shown in the photo below. Then brush each pastry with non-dairy cream and a drizzle of olive oil. Finally, transfer them to the oven and bake 20-25 minutes or until puffed and golden brown.
Sprinkle with more salt and pepper and fresh thyme if desired. Enjoy immediately with a drizzle of lemon juice as they’re best served fresh! However, if you have any leftovers, you can reheat them in a preheated oven to 356°F for about 10 minutes, or until warm.
These Asparagus and Vegan Cheese Puff Pastry Bundles are:
- Dairy-free (lactose-free)
- Quick and easy to make
- Loaded with asparagus
- and melted dairy-free cheese
- Crispy, flaky, buttery
- 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
- 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
- 2 tbsp non-dairy cream
- 1 tsp olive oil
To Garnish (optional)
- 1 tbsp fresh thyme leaves
- Fresh lemons
- 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.
- 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!
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