Description
Crispy phyllo asparagus rolls baked to perfection. A delightful vegetarian appetizer.
Ingredients
Scale
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- 16 spears (about 1 bunch) fresh asparagus, young and tender
- 3 sheets phyllo dough, thawed
- 1/3 cup (75g) unsalted butter, melted
- 1/2 cup (50g) Parmesan cheese, freshly grated
- Optional: pinch of freshly grated lemon zest for brightness
Instructions
- Step 1: Preheat Your Oven: Set oven temperature to 375°F (190°C). This temperature cooks the rolls evenly, ensuring a crispy, golden finish.
- Step 2: Prepare Phyllo Dough: Carefully unwrap phyllo and remove three sheets, keeping the remainder covered to prevent drying out. Phyllo is delicate and cracks easily if uncovered.
- Step 3: Brush with Butter: Lightly brush one sheet with melted butter using a pastry brush, then layer another sheet on top. Repeat until three sheets are layered. By brushing lightly, you avoid sogginess while creating crisp layers.
- Step 4: Cut the Phyllo: Cut the stacked phyllo sheets into rectangles or triangles of uniform size using a sharp knife or pizza cutter. Uniform pieces ensure even baking and easier rolling.
- Step 5: Add Cheese: Sprinkle Parmesan cheese evenly across the phyllo pieces—about 1 tablespoon per piece is ideal. This adds a savory note close to the asparagus.
- Step 6: Roll It Up: Place an asparagus spear at one end of each phyllo piece and roll tightly. A snug roll prevents filling from spilling during baking. If phyllo tears, gently patch it with a small piece of additional phyllo.
- Step 7: Bake: Arrange the rolled pieces on a baking sheet. Bake in the preheated oven for 15-18 minutes or until rolls are golden brown and crisp. Rotate the baking sheet halfway through baking for even cooking. If undercooked, add 5 more minutes, watching for a light golden color.
- Step 8: Enjoy Warm: Let the rolls cool for a few minutes on a rack before serving. They are most flavorful and crisp when warm.
Notes
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- Room Temperature: Store in an airtight container and consume within 1 day to maintain crispness.
- Refrigeration: Keep in an airtight container in the fridge up to 3 days. Reheat in the oven to restore crispness.
- Freezing: Wrap individual rolls in plastic wrap, place in a freezer-safe container, freeze up to 1 month. Thaw overnight in refrigerator before reheating.
- Handle phyllo dough gently and keep it covered to avoid drying out.
- Use freshly grated Parmesan cheese for best melting and flavor.
- If phyllo tears, patch carefully with small phyllo scraps to prevent filling leakage.
- Brush butter sparingly between layers to ensure crispness without sogginess.
- Rotate baking sheet midway for even heat and consistent browning.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg