I love how these puffs look and taste far more sophisticated than the effort required to make them. The combination of garlic and herb cream cheese with cheddar gives them a rich, tangy flavor that pairs beautifully with the fresh asparagus. They bake up golden, crisp, and buttery, making them perfect for brunches, picnics, or dinner parties. I also appreciate how easy they are to prepare ahead of time — they freeze beautifully and bake up fresh whenever I need them.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 g (11 oz) Asparagus, Tough ends removed 150 g (5 oz) Garlic and herb cream cheese 150 g (5 oz) Grated cheddar cheese 320 g (11 oz) Puff pastry sheet 1 Egg, Beaten OR 1 tbsp milk
Directions
I start by preheating the oven to 200°C (400°F). Then I bring a large saucepan of salted water to a boil and add the asparagus, cooking it for 2 minutes. Once done, I drain it immediately and rinse it under cold water to stop the cooking and keep that bright green color.
Next, I roll out the puff pastry and cut it into 6 equal squares. I place the squares onto a baking sheet lined with baking paper (not greaseproof paper — it makes a difference!).
I add a generous dollop of garlic and herb cream cheese to the center of each square, then lay a few asparagus spears diagonally across the top. I sprinkle the grated cheddar over the asparagus. After that, I fold the uncovered diagonal corners over the filling so that they meet in the middle and press them together gently to seal.
Finally, I brush the tops with beaten egg or milk and bake for 15–20 minutes, until the pastry is puffed, golden, and crisp. I let them cool slightly before serving warm.
Servings and Timing
This recipe makes 6 pastry parcels and takes about 25 minutes in total — 5 minutes of prep time and 20 minutes of baking time. They’re best enjoyed warm, straight from the oven, when the cheese is melty and the pastry perfectly crisp.
Variations
I enjoy swapping the cheddar for gruyère or feta for a different flavor profile. For a spicier version, I mix a bit of chili flakes into the cream cheese. These parcels can easily be made vegetarian or adapted to suit whatever fillings I have on hand — they’re wonderfully versatile.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking tray and warm them in a 180°C oven for about 8 minutes until crisp again. I can also freeze them unbaked after assembling — when I’m ready to cook, I thaw them completely and bake as usual, adding an extra minute or two if needed.
FAQs
Can I use a different type of cheese?
Yes, I often use feta, mozzarella, or gruyère instead of cheddar for a slightly different flavor.
Do I need to pre-cook the asparagus?
Yes, I quickly blanch it for 2 minutes to make sure it’s tender but still crisp before baking.
Can I use store-bought puff pastry?
Absolutely. Ready-rolled puff pastry works perfectly and saves a lot of time.
Can I make these ahead of time?
Yes, I assemble them ahead and keep them in the fridge until baking time, or freeze them for later use.
How do I stop the pastry from getting soggy?
I always bake them in a hot, preheated oven on a sturdy baking tray to help the bottoms stay crisp.
Can I make them smaller for appetizers?
Definitely. I cut the pastry into smaller squares to make bite-sized puffs, ideal for parties.
Can I make them vegan?
Yes, I use vegan puff pastry, dairy-free cream cheese, and plant-based milk for brushing.
What can I serve these with?
They pair beautifully with a fresh salad, or as a side to soups and stews.
How do I know when they’re done?
They’re ready when the pastry is golden brown, puffed, and crisp, and the cheese inside is melted and bubbling.
Conclusion
These Cheese & Asparagus Puff Pastry Parcels are one of my favorite quick yet elegant snacks. I love how the buttery pastry, creamy cheese, and tender asparagus come together in perfect harmony. They’re easy to prepare, look beautiful on the plate, and taste just as good warm or at room temperature. Whether I’m serving them as appetizers, sides, or a light lunch, they always impress.
Flaky puff pastry parcels filled with creamy garlic and herb cheese, cheddar, and tender asparagus — a simple yet elegant snack or appetizer perfect for any occasion.
Ingredients
300 g (11 oz) asparagus, tough ends removed
150 g (5 oz) garlic and herb cream cheese
150 g (5 oz) grated cheddar cheese
320 g (11 oz) puff pastry sheet
1 egg, beaten (or 1 tbsp milk for brushing)
Instructions
Preheat oven to 200°C (400°F). Line a baking tray with baking paper.
Bring a large saucepan of salted water to a boil. Add asparagus and cook for 2 minutes, then drain and rinse under cold water to stop the cooking.
Roll out puff pastry and cut into 6 equal squares. Place squares on the prepared tray.
Add a spoonful of garlic and herb cream cheese to the center of each pastry square.
Lay 2–3 asparagus spears diagonally over the cheese and sprinkle grated cheddar on top.
Fold the uncovered corners over the filling so they meet in the middle. Press gently to seal.
Brush the tops with beaten egg or milk.
Bake for 15–20 minutes, or until the pastry is puffed, golden, and crisp.
Allow to cool slightly before serving warm.
Notes
Substitute cheddar with gruyère, mozzarella, or feta for variation.
Add chili flakes or herbs to the cream cheese for extra flavor.
Can be made ahead and stored in the fridge or frozen unbaked.
To reheat, bake at 180°C for 8 minutes until crisp.
Perfect for brunch, picnics, or as a light appetizer.
