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Asparagus Puff Pastry Rolls with Mozzarella and Salami

Asparagus Puff Pastry Rolls with Mozzarella and Salami

Let’s celebrate the end of asparagus season with these crispy and flaky golden brown asparagus puff pastry rolls stuffed with asparagus spears, mozzarella and salami.
Course Appetizer, Main Course, Snack
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Lea


  • 500 g puff pastry block
  • 1 mozzarella cut to 8 pcs
  • 8 tsp of pesto
  • 8 slices of salami I used German salami, the slices are bigger
  • grated Parmigiano Reggiano or finely grated parmesan
  • 1 whisked egg to brush the rolls before baking


  • Line your oven tray with a baking paper. Preheat the oven to 180°C.
  • Dust the working surface with flour and roll out the pastry. Ideally, you want to make a sheet that is around 400mm x 250mm. You can buy a sheet of puff pastry that is ready to use but because it's smaller ( 350mm x 230mm) it makes only 7 rolls instead of 8.
    sheet of puff pastry
  • Divide the sheet of pastry into 8 triangles.
    cut puff pastry into triangles
  • Smear pesto over each triangular piece. Centre salami, mozzarella and 3 asparagus spears in the middle.
    How to make filled Puff Pastry Rolls
  • Wrap up the pastry around the filling.
    wrapping asparagus in puff pastry
  • Leave gaps between the rolls when placing them on the baking tray and place the tip of the triangle facing down.
  • Brush the puff pastry rolls and exposed asparagus ends with a whisked egg and sprinkle with grated cheese before putting them to the oven.
    brush puff pastry with whisked egg
  • brush puff pastry with whisked egg
  • Bake for 45 - 50 minutes. Serve warm.
  • Let it rest for 5 minutes before serving.
  • Note: As you can spot in one of the pictures above there is a sage leaf that I was going to wrap inside with the other ingredients. I was experimenting with adding sage into the rolls as I really liked the taste of it in the asparagus soup but I wasn't very keen on it in the rolls in the end. Therefore, I didn’t add the sage into the ingredient list.