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***1TBS of filling is too much. Try 1tsp filling and get extra puff pastry***
Yield: approx 24
Make-Ahead Note: The puffs can be made ahead. Skip the step of brushing the tops with egg and sprinkling with cheese. Wrap the baking sheet tightly in plastic and freeze for up to 1 month (once completely frozen, the puffs can be transferred to a storage bag). When ready to bake, let the puffs sit at room temperature for 20 minutes, then brush with egg, sprinkle with cheese, and bake as directed.
1 cup ricotta cheese
1 cup grated Parmesan cheese
12 ounces asparagus, trimmed, blanched, dried, and chopped fine
ΒΌ cup minced fresh chives
2 tablespoons lemon juice
Salt and pepper
1 box frozen puff pastry (1 pound), thawed in refrigerator overnight
Flour for dusting work surface
1 large egg, lightly beaten
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 DAPHNE
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