“Finding comfort in food is a basic human experience”
Anyone else excited for September’s arrival? It’s still warm here on the coast but Autumn will arrive on the 21st and the weather here has a thing for holding on until the very last moment, then, on the Equinox or Solstice it shifts over night. I admit I’m very much looking forward to Fall’s arrival with it’s deep orange sunsets, harvest moons and crimson leaves. I’m planning a trip up to the Cariboo region of British Columbia this Fall to photograph the foliage. Everything is more beautiful in the Fall wouldn’t you agree?
For now however, it’s still Summer.
I like making these puff pastries when I want some comfort food without spending a long time in the kitchen. The saltiness of the pastries contrast with the sweetness of the honey drizzle. Served with a big green salad, this is a Summer meal winner.
Makes 4 pastries
- 1 bunch asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1 sheets frozen puff pastry, thawed
- Brie cheese, cut into 8 slices
- 1 egg, beaten
Honey Drizzle with Thyme
- 1/4 cup honey
- 2 tablespoons salted butter
- 1 tablespoon fresh or dry thyme leaves
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- 2. In a bowl, toss the asparagus with olive oil, salt and pepper.
- 3. Roll the pastry sheet (if needed) out on a floured surface and cut into 4 squares. Place 2 pieces of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up over the asparagus to enclose (As shown in photos) to create an envelope. Transfer to the lined baking sheet. Repeat with remaining squares. Brush each pastry with egg and bake for 25 minutes until golden brown.
- 4. Meanwhile, in a small pot over low heat, melt the honey and butter and add the thyme until warm.
- 5. To serve the pastries drizzle overtop with the honey thyme sauce and enjoy.
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