Looking for a festive appetizer or side dish for the holidays? These Asparagus Wrapped in Puff Pastry with Brie and cranberry jam are an elegant, easy-to-make option. Flaky puff pastry, creamy brie (or cream cheese), bright cranberry jam and fresh asparagus combine for a sweet-salty-flaky bite that’s perfect for Christmas parties, holiday hors d’oeuvres, or a special weeknight side.
Why This Recipe Works
This recipe shines in the winter months thanks to its seasonal ingredients and holiday-friendly presentation. The cranberry jam adds festive color and a bright counterpoint to rich brie and buttery puff pastry, while asparagus brings freshness and a satisfying bite. These bundles make a beautiful appetizer for parties or an attractive side for a holiday meal.
Key Ingredients
Use the best-quality ingredients you can find for the best results. Below are tips for each component.
- Puff pastry – store-bought works well and saves time; homemade is great if you have it.
- Asparagus – thin spears are preferred for texture and flavor; they wrap and eat more easily than thick spears.
- Brie or cream cheese – both perform well; brie gives a richer, creamier bite.
- Cranberry jam – use a jarred jam or make a quick jam with fresh cranberries, sugar and water.
- Rosemary – a small pinch adds a pleasant herbal note.
- Egg – beaten egg for an egg wash to get a golden, glossy pastry.
- Sea salt – a light sprinkle enhances all the flavors.
How to Make Asparagus Wrapped in Puff Pastry
- Make the cranberry jam: combine cranberries, sugar and water in a small saucepan. Heat over medium-high until boiling, stirring occasionally. Once boiling, stir more frequently and cook 5–10 minutes until the berries have burst and the mixture has thickened. Remove from heat and cool slightly.
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry and cut each sheet into four squares (eight total if using two sheets). Cut the brie into eight 1-oz pieces and place one in the center of each square on the diagonal.
- Top each piece of brie with about one-eighth of the asparagus (one or two thin spears), roughly 1 tablespoon cranberry jam, a pinch of rosemary and a light pinch of sea salt. Then wrap the pastry around the asparagus to form a neat bundle.
- Place the bundles on a parchment-lined baking sheet. Use a damp fingertip to moisten overlapping pastry edges so they seal; store-bought pastry often has excess flour that prevents sticking.
- Brush each bundle generously with the beaten egg to promote a deep golden color.
- Bake 20–25 minutes, until the pastry is puffed and a deep golden brown.
Hint: Dampening the pastry where it overlaps helps it adhere and keeps the bundles tidy while baking.
Top Tips
Choose thin asparagus spears for easier wrapping and a better eating texture. Bake until the pastry is deeply golden and fully cooked — underbaked puff pastry won’t achieve the right flaky texture. If you like a touch more sweetness, drizzle a little honey over the finished bundles just before serving.
Recipe
Asparagus Wrapped in Puff Pastry
Nicole
Ingredients
- 1 package puff pastry
- 1 bunch asparagus, rinsed and dried (thin spears preferred)
- 8 oz brie or cream cheese, cut into 8 slices
- 1/2 cup cranberry jam
- 1 cup fresh cranberries (about 3 oz) — for making jam
- 1/4 cup sugar (for jam)
- 2 Tablespoons water (for jam)
- 1 Tablespoon dried rosemary or 3 Tablespoons fresh
- 1 teaspoon sea salt
- 1 egg, beaten (for egg wash)
Instructions
- Make the cranberry jam: combine cranberries, sugar and water in a small saucepan. Heat over medium-high, stirring occasionally, until boiling. Once boiling, stir constantly and cook until berries burst and the mixture thickens. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry sheets and cut each into four squares.
- Place a slice of brie in the center of each square (on the diagonal). Top with a small handful of asparagus, about 1 tablespoon cranberry jam, a pinch of rosemary and a pinch of sea salt.
- Wrap the pastry around the asparagus to form a bundle. Moisten overlapping edges with a damp finger to help them stick.
- Place bundles on a parchment-lined baking sheet and brush generously with beaten egg.
- Bake 20–25 minutes until the pastry is puffed and a deep golden brown. Serve warm.
Notes
These are best served fresh but can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer for best texture. Freezing is not recommended.
If desired, drizzle a little honey over the finished bundles for extra sweetness. Be sure the puff pastry is fully cooked and a deep golden brown — underbaked pastry won’t be as flaky. Dampen your finger to seal bundles, since store-bought puff pastry is often dusted with flour and may not stick well without moisture.
Nutrition
Serving: 1 wrap — Calories: 284 kcal — Carbohydrates: 25 g — Protein: 8 g — Fat: 13 g — Sodium: 581 mg (approximate)
Variations
Try these small changes to suit your taste or to create new flavor combinations.
- Spicy – add a pinch of red pepper flakes to the jam or sprinkle on the asparagus for heat.
- Cheese swap – cream cheese is a milder alternative to brie and works very well.
- Herbs – thyme is a lovely substitute for rosemary.
- Different jams – swap the cranberry jam for fig, apricot or another fruit jam for a new twist.
- Note – using whole raw cranberries in place of jam proved too bitter in testing and is not recommended.
Storing Asparagus Wrapped in Puff Pastry
Store cooled bundles in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven or air fryer until warmed through and the pastry is crisp. Freezing is not recommended because the pastry and filling textures change on thawing.