Sun dried tomato asparagus appetizers are my new favorite party food. These will be a big hit at any gathering. Good luck keeping these tasty morsels on the table!
The recipe is adapted from Culinary Ginger, but has been veganized with the use of Vegan Parmesan in the homemade Sun Dried Tomato Pesto.
It may sound like a lot of work to make vegan parmesan and then make sun dried tomato pesto just to make these appetizers, but the parm and the pesto come together in just a few minutes each, using your blender or food processor. Don’t let that stop you from trying these!
I also use almond milk in place of egg wash. Most puff pastries are “accidentally vegan.” Just be sure to check the ingredients to ensure that it’s vegan.
The size of your puff pastry and your asparagus tips will determine how many appetizers you can make. I had both large and small asparagus, so each appetizer had either one large tip of asparagus or two small tips. I cut some of my puff pastry into 2-inch squares and some into 2-1/4 inches square. With one sheet of puff pastry, I was able to make 26 appetizers. Once they were baked, I preferred the 2-1/4 inch sized appetizers.
The amount of parmesan and pesto made in the linked recipes is enough to make a few batches appetizers. You would just need to have two or three sheets of puff pastry available.
Assembling the appetizers is super easy! Once you’ve cut your pastry squares, place 1/2 teaspoon or more of the sun dried tomato pesto into the center of each square, spreading it out with the measuring spoon. Top with one or two tips of asparagus. Fold the corner farthest from you across the top of the asparagus. Dip your finger into the almond milk and smear it on the top of the folded corner. Then fold the corner closest to you across the top, sealing it to the top corner. Using the 2-1/2 inch x 1/8 inch strips you have pre-cut from the puff pastry, wrap a strip around the center of the appetizer where the corners overlap. Carefully turn the entire appetizer over in your hand and dab the back of it with almond milk. Wrap the center strip around both sides and press lightly onto the back.
If you find your puff pastry isn’t browning by the end of the baking time, turn on your oven broiler to its lowest setting and place the appetizers back in the oven. Do not leave them unattended or unwatched. Once they have browned to your liking, remove them from the oven and serve.
This appetizer is best served warm. Have one baking sheet of these in the oven while the last sheet of appetizers is being devoured, so you can keep your guests happy. However, if you need to make them ahead to take to an event, they are very good at room temperature, too.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
appetizers
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- 1 sheet prepared puff pastry thawed according to package directions
- 1 cup tomato pesto (see recipe link above, including the vegan parmesan recipe)
- 48 asparagus tips cut to 2 inches length
- 1 - 2 tablespoons plant-based milk for a wash and sealing, I use unsweetened almond milk
- all purpose flour for dusting the dough rolling surface
Ingredients
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- Thaw the puff pastry according to package directions. Preheat oven to 400 F. Line a baking sheet with parchment paper. Prepare a surface for rolling the puff pastry by dusting with flour.
- Roll the thawed puff pastry to about 12 inches by 13 inches. The pastry will be about 1/8 inch thick after rolling it out. Try to keep it square as you roll it out.
- With a pizza cutter or sharp knife, cut a 1-inch strip off of one end of the pastry, then cut that strip into 2-1/2 inch by 1/8 inch pieces, which you will wrap around the middle of each appetizer later.
- Cut the puff pastry into either 2" x 2" squares, or 2-1/4 inch squares, depending on your preference.
- Into the middle of each pastry square, place 1/2 teaspoon or more of tomato pesto, spreading it out with the measuring spoon.
- Top the pesto with an asparagus tip or two, pointing toward the outer corners.
- Fold the corner farthest from you over the top of the asparagus, then using your finger, brush the top of the corner with plant based milk. Fold the corner closest to you over the top corner, sealing lightly on the area with milk.
- Take one small puff pastry strip and lay it across the top center of the appetizer. Carefully turn the appetizer over in your hand, brush a small area on back with plant based milk, then wrap the ends of the small pastry strip around the sides of the appetizer to seal onto the back.
- Place the appetizers onto the baking sheet as you finish each app.
- Bake for 20 to 25 minutes. Once the pastries are done, if they haven't browned to your liking, turn your oven's broiler on the low setting. Return the appetizers to the oven. Do not leave them unwatched or unattended. Once they are browned to your liking remove them. Return the oven to 400 F if you are baking another batch.
- Serve warm, if possible. These are also good at room temp.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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