Creamy Mini Puff Pastry Asparagus Tartlets

• 1 sheet (225 g) frozen puff pastry, thawed
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 cup sliced fresh asparagus (1/4 inch thick)
• 1/2 cup water
• 2 Tbsp. Kraft Extra Virgin Olive Oil Fig Balsamic Dressing

1. Heat oven to 425 degrees F.
2. Unroll puff pastry onto lightly floured surface.
3. Cut into 24 rounds, using 2-inch cookie cutter.
4. Place in single layer on parchment-covered baking sheet.
5. Freeze 10 min.
6. or until firm.
7. Spread pastry rounds with cream cheese product.
8. Bake 13 to 15 min.
9. or until golden brown.
10. Meanwhile, place asparagus in microwaveable bowl.
11. Add water; cover with waxed paper.
12. Microwave on HIGH 1 to 2 min.
13. or until asparagus is tender.
14. Drain asparagus; return to bowl.
15. Add dressing; toss to evenly coat.
16. Spoon over warm tarts.

pastry, philadelphia, fresh asparagus, water

Taken from www.kraftrecipes.com/recipes/creamy-mini-puff-pastry-asparagus-tartlets-178921.aspx (may not work)