Brie and Asparagus Croissants

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 8
Easy
Time: 45 minutes

INGREDIENTS:

2 sheets frozen puff pastry, just thawed
2 bunches asparagus, woody ends trimmed 
200g brie, sliced
16 sprigs fresh thyme
1 egg, lightly beaten
1 tablespoon truffle honey, optional

METHOD:

  1. Preheat oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.

  2. Place the sheets of puff pastry onto a chopping board and cut into quarters so you have 8 squares. Divide the asparagus into 8 equal portions, and place each portion diagonally onto the pastry. Top the asparagus with a slice of brie and 2 sprigs of thyme. Bring the two uncovered corners of the pastry together and pinch to seal.

  3. Using a pastry brush, paint the croissants with the egg wash and season generously with salt and freshly ground black pepper. 

  4. Bake for 30 minutes or until the pastry is golden and flaky. Serve warm or at room temperature, with a drizzle of truffle honey, if using.