Rustic Asparagus and Lemon Ricotta Pastries
These Rustic Asparagus and Lemon Ricotta Pastries are a delightful spring-inspired dish featuring buttery puff pastry filled with creamy ricotta, fresh asparagus, and a hint of lemon zest. Baked until golden and flaky, they’re topped with a sweet and savory honey-thyme glaze for a touch of magic. Perfect for spring brunches, picnics, or any occasion that calls for a whimsical and flavorful bite.
Servings: 6 servings
Equipment
- 1 Baking Sheet with parchment paper
- 1 Cutting Knife
- 1 Cutting Board
- 2 mixing bowls for the filling and tossing the asparagus
- Measuring spoons
- 1 Pastry Brush or Spoon/Fork for spreading the egg wash
- 1 Rolling Pin
- 1 Oven
Ingredients
- 1 sheet puff pastry thawed
- 1 bunch thin asparagus ends trimmed
- 1 cup ricotta cheest
- 1 lemon zested
- 2 garlic cloves minced
- 2 tbsp grated parmesan
- 1 tsp fresh thyme leaves
- 1 egg for egg wash
- 1 tbsp olive oil extra virgin
- 1 tsp garlic powder
- 1 tsp paprika
- salt & pepper to taste
Glaze
- 2 tbsp honey
- 1 tsp lemon juice
- ½ tsp fresh thyme leaves
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper
- In a mixing bowl, create the filling by combining ricotta, parmesan, lemon zest, garlic, thyme, salt and pepper
- In a separate mixing bowl, toss the asparagus with olive oil, salt, pepper, garlic powder and paprika
- Cut your puff pastry into 6 equal squares. Slightly roll each square if needed to make it large enough to fold over the asparagus diagonally.
- Spoon about 1 tbsp of the ricotta mixture into the center of each square, top with 3-4 asparagus, fold one corner of the puff pastry over the filling, then fold the opposite corner over it to make a wrap-style parcel. Press slightly to seal.
- Brush pastries with egg was and sprinkle with thyme and garlic powder
- Bake for 20-25 minutes or until golden, puffed and flakey
- Create the glaze by combining honey, lemon juice and fresh thyme, then drizzle over the parcels once they are cooled. Enjoy!