-
Preheat the oven to 400 degrees.
-
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.
-
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!
-
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.
-
The place a cube of Camembert cheese and a piece of asparagus on each square.
-
Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.
-
Repeat for the remaining squares.
-
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.
-
Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.
-
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.
-
Plate the puffs and serve with a nice honey mustard.