Asparagus Puff Pastry Strudel
Prep:
15 Minutes
Cook Time:
10-15 Minutes
Serves: 4-6
Ingredients:
- 1 pkg. Wewalka Puff Pastry Dough
- 8 stalks green asparagus
- Salt and pepper
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. freshly squeezed orange juice
- 1 medium egg yolk
- 2 Tbsp. milk
- Arugula pesto (handmade or store-bought)
Arugula Pesto Ingredients:
- \4 cups arugula
- 1 peeled garlic clove
- 3 Tbsp. toasted, sliced almonds
- 1/4 cup fresh goat cheese
- 1 Tbsp. basil leaves
- 1 Tbsp. freshly squeezed lemon juice
- 3 Tbsp. olive oil
- Pinch of salt, pepper, sugar
View All Baking TipsDirections
1. Preheat oven to 400°F. Unroll the refrigerated Puff Pastry Dough onto a baking sheet. Cut the dough in half crosswise. Cut off one strip of about 1 inch from each half and set aside for decoration.
2. Clean asparagus stalks, rinse, and boil in salted water for 4-5 minutes. Carefully pour into a large strainer and rinse briefly under cold water. Drizzle asparagus stalks with lemon and orange juice and season with salt and pepper.
3. In a small bowl, whisk together egg yolk and milk. Brush the edges of the dough halves with egg wash.
4. Spread arugula pesto evenly over the dough halves, leaving the edges free.
5. Place 4 marinated asparagus stalks lengthwise in the center of each dough sheet. Fold in the shorter edges slightly and, starting at the longer side, carefully roll up the dough.
6. Decorate the logs with the dough strips that were set aside. Brush strudels with egg wash and bake on the center rack of the preheated oven for 10-12 minutes until golden-brown. Serve while warm.
