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Camembert Asparagus Puffs

Camembert Asparagus Puffs

While I was New York I accompanied Dana’s Father to a nice market.  This market has a small wheel of Camembert cheese on sale for half off.  Yeah, I could not pass up on the offer. So I thought about making a wheel of Camembert wrapped in puff pastry.  Then Dana’s dad said that he had some fresh asparagus and it was on.  Time to make some delicious appetizers with cheese and pastry.  This recipe is short, but it packs a punch.  Especially if you serve it with nice honey mustard!

Camembert Asparagus Puffs

Preheat the oven to 400 degrees.

Portion the puff pastry

Thaw two sheets of puff pastry.  Then cut the pastry into 12 equal squares.  Also whisk an egg in a small bowl and set aside.

Asparagus

Wash and dry the asparagus spears.  Then either cut off the tips and save.  To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips.  What can I say, they are delicious!

Spread out the puff pastry and paint with egg wash

To form, spread out 1 square of puff pastry on a cookie sheet. Then coat the edges of the square with a light coating of the egg wash.

Add the cheese and asparagus

The place a cube of Camembert cheese and a piece of asparagus on each square.

Fold over and crimp

Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.

Repeat for the remaining squares.

Brush the tops

Then using the remaining egg wash, coat the top of the pastry squares.  The egg wash will give them a rich golden color when they are done.

Perfect little Appetizer

Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.

Camembert Appetizer

Remove and let cool for a couple minutes before eating.  This is an important step as the filling is like molten lava right out of the oven. No joke.  Molten lava.

Best Appetizer

Plate the puffs and serve with a nice honey mustard.

This was an awesome appetizer!  Quick, simple and delicious!

Camembert Asparagus Puffs
 
Author:
Recipe type: Appetizer
Serves: 24
Prep time:
Cook time:
Total time:
 
Quick cheesy pastry bites, perfect for any occasion!
Ingredients
  • 1 box puff pastry (two puff pastry sheets)
  • 1 small wheel Camembert cheese
  • 24 Asparagus spear tips
  • 1 egg
Instructions
  1. Preheat the oven to 400 degrees.
  2. Thaw two sheets of puff pastry. Then cut the pastry into 12 equal squares. Also whisk an egg in a small bowl and set aside.
  3. Wash and dry the asparagus spears. Then either cut off the tips and save. To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips. What can I say, they are delicious!
  4. To form, spread out 1 square of puff pastry on a cookie sheet.
  5. Then coat the edges of the square with a light coating of the egg wash.
  6. The place a cube of Camembert cheese and a piece of asparagus on each square.
  7. Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.
  8. Repeat for the remaining squares.
  9. Then using the remaining egg wash, coat the top of the pastry squares. The egg wash will give them a rich golden color when they are done.
  10. Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.
  11. Remove and let cool for a couple minutes before eating. This is an important step as the filling is like molten lava right out of the oven. No joke. Molten lava.
  12. Plate the puffs and serve with a nice honey mustard.
 


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Comments
  • comment avatar Chris March 30, 2013

    Great idea, I have a pack of puff pastry in the freezer.

  • comment avatar Jeri June 18, 2013

    Great post!
    I work for New England Cheesemaking Supply Company, doing our blog and Moosletter. I'm working on a blog article about 3 ways to use Camembert as an appetizer. I'll be showing 3 posts (including pics) with full credit given to the 3 articles and a link to the sites. Would it be possible to use this one of yours? jeri1000@gmail.com

  • comment avatar savoryreviews June 18, 2013

    Can't wait to see the newsletter.

    Rex

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