Asparagus & Leek Envelope Cake

This is a recipe courtesy of Bianca Wedding, who has just sent it to me, after eating the delicious cake!

– Soo jealous! –


1 ready Puff Pastry that you can find in the fridge area of any supermarket or make it, of course!

500 gr Asparagus

1 Leek

2 Eggs

25 gr grated Parmesan cheese

25 gr grated Pecorino cheese

Salt & Pepper

Bechamelle Sauce

You can buy 200 ml of ready bechamelle or make it. If you decide to make it you will need (patience!) a few additional ingredients:

500 gr Milk

50 gr Flour

30 gr Butter

Some grated Nutmeg


Let’s start with the bechamelle sauce: melt all the butter in a pot and pour the flour gently, stirring constantly until the two ingredients will look like a cream.

Dangerous time: Pour the milk and stir over and over…

Cook your bechamelle for 10 mins string all the time.

You will know when your bechamelle is ready because it will not taste like flour anymore – add salt and nutmeg powder.

Back to the rest of the cake now!

Roll the puff pastry inside a backing dish.

Clean and boil your asparagus but leave them a bit hard, rinse them and let them cool.

Cut the end of the asparagus in small pieces and leave the tops 3 cm long.

Thinly slice the leek and put it into a bowl together with the small asparagus pieces.

Blend the Parmesan cheese, Pecorino cheese,  eggs together and then add the veggies pieces to the obtained mix.

Put all the mix in the centre of the ready puff pastry, cover with a layer of bechamelle, a layer of asparagus previously left aside and cover it again with bechamelle.

Now handle the puff pastry as if it was a big envelope and fold it towards the center of the cake – hug the filling!

Salt, pepper and straight inside a hot oven at 180° for around 30 mins.


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