Mar 01

Cream Cheese and Phyllo wrapped Asparagus

Tonight’s dinner was supposed to be vegetable seitan stew, but I did not get the vegetables into the crockpot until 2 pm, so that was a fail. At least dinner is done for tomorrow though! Since I spent time prepping veggies and a batch of seitan for a stew that was not going to be ready on time, I did not want to spend any more time making a second dinner. So a quick rummage in the fridge and freezer, and I decided to make some asparagus wrapped in phyllo dough. I happened to have a pack of dough already thawed in the fridge (ambitions of making a third batch of baklava in as many weeks having dissipated…) so dinner came together very quickly. Fresh asparagus would have been better for this dish, but in a pinch, frozen works just fine.

I preheated my oven to 400F (it was already warm from baking my seitan earlier). I steamed the frozen asparagus for just a couple of minutes – really just to thaw them completely, since they were also going into the oven. I layed out four sheets of phyllo dough, and then spread a thin layer of softened cream cheese. I use Tofutti brand Better Than Cream Cheese. I then cut the phyllo sheets in half, long ways, so that I had two long rectangles. At one end of each rectangle I put four asparagus spears. Then I rolled them up and placed them, seam side down, on a baking dish. I baked until the dough was starting to brown (15 minutes) because the five year old was starting to nag, but in all honesty, they could have stayed in for another 10 minutes or so. I prepared these rollups with no frills for the kiddo, but had I been making for just myself, I would have included some chopped scallions or maybe some roasted red pepper (sprinkle them on cream cheese before putting asparagus on and rolling). These were definitely a hit – Kyri ate three helpings!

After I wrapped all the asparagus, I still had several sheets of phyllo and a little less than half the bowl of cream cheese, so I made little pastries as a dessert (these did not last long enough to get pictures, sorry!). I prepared them in the same way to start. I layed out four sheets of phyllo and spread a thin layer of softened cream cheese on top. Then, I folded in half longways, so that I had one long rectangle with the cream cheese on inside. Then I spread some strawberry preserves on top. Starting from one side, I then folded into triangles, like making a paper football. Twent or thirty minutes at 400 degrees F should be perfect for these little treats.

1 ping

  1. Asparagus Phyllo Luvavs | the vegan bee

    […] prepared this before, but did make some changes this time around. I used fresh (instead of frozen) asparagus and […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>