It is a rare thing for me to bake savory items, but every once in a while I throw caution to the wind and whipping up something that is savory and - shockingly - delicious. These little asparagus purses are marry savory and sweet so perfectly it is actually magical. Plus! If you don't want to make your own puff pastry you can buy it pre-made. Easy peasy, but looks super impressive!
Asparagus Puff Pastry Purses with Honey Thyme Glaze
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 8 Pieces
Ingredients
1 Bunch of Asparagus
Puff Pastry (if using frozen fully thawed)
1 Tbsp Olive Oil
8 oz Fontina Cheese (cut into 8 even slices)
1 Cup Ricotta Cheese
1 1/2 Tbsp Honey
Salt and Pepper to taste
1 Egg (beaten)
Fresh Thyme Sprigs
Honey Glaze
1/4 Cup Honey
2 Tbsp Butter
1/4 tsp Sea Salt
1 Tbsp Fresh Thyme leaves
**adapted from Half Baked Harvest
Directions
1. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
2. Toss the asparagus in a bowl with the olive oil, salt and pepper.
3. In a second small bowl, mix together the ricotta, honey, and a pinch of salt and pepper.
4. Carefully roll out the pastry sheets on a floured surface and cut into 8 squares. Place 1 tablespoon of the honey ricotta in the center of the square. Add 3-4 stalks of asparagus and top with fontina cheese and a sprig of fresh thyme.
5. Take 2 corners of the pastry and wrap up and over the asparagus to enclose.
6. When all 8 asparagus purses are made, transfer them to the baking sheet. Brush each pastry with egg.
7. Bake for 20-25 minutes or until golden brown.
8. Meanwhile melt the honey, butter, and thyme in a small saucepan on very low heat.
9.Serve the asparagus pastries warm and drizzle with honey. Enjoy!
Asparagus Puff Pastry Purses with Honey Thyme Glaze
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 8 Pieces
Ingredients
1 Bunch of Asparagus
Puff Pastry (if using frozen fully thawed)
1 Tbsp Olive Oil
8 oz Fontina Cheese (cut into 8 even slices)
1 Cup Ricotta Cheese
1 1/2 Tbsp Honey
Salt and Pepper to taste
1 Egg (beaten)
Fresh Thyme Sprigs
Honey Glaze
1/4 Cup Honey
2 Tbsp Butter
1/4 tsp Sea Salt
1 Tbsp Fresh Thyme leaves
**adapted from Half Baked Harvest
Directions
1. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
2. Toss the asparagus in a bowl with the olive oil, salt and pepper.
3. In a second small bowl, mix together the ricotta, honey, and a pinch of salt and pepper.
4. Carefully roll out the pastry sheets on a floured surface and cut into 8 squares. Place 1 tablespoon of the honey ricotta in the center of the square. Add 3-4 stalks of asparagus and top with fontina cheese and a sprig of fresh thyme.
5. Take 2 corners of the pastry and wrap up and over the asparagus to enclose.
6. When all 8 asparagus purses are made, transfer them to the baking sheet. Brush each pastry with egg.
7. Bake for 20-25 minutes or until golden brown.
8. Meanwhile melt the honey, butter, and thyme in a small saucepan on very low heat.
9.Serve the asparagus pastries warm and drizzle with honey. Enjoy!
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