- 1 frozen Puff Pastry Sheet, thawed
- 3/4 cup of ricotta cheese
- 1/4 cup of parmesan cheese, grated
- 6 slices of Brie or Camembert
- 2 Tbsp of creamed honey
- 1 small bunch asparagus (about 1/2lb), ends removed
- 1 Tbsp. of olive oil
- 6 slices of ham
- Zest from one lemon
- Salt and pepper to taste
- 1 big beaten egg to brush
- Preheat oven to 425 °F.
- Line a baking tray with some parchment paper.
- On a lightly floured surface, roll the puff pastry sheet out to a large square. Cut into 6 equal squares
- In a small bowl, combine the ricotta and parmesan and stir well.
- Brush the 6 squares of puff pastry sheets with the egg.
- Spoon the ricotta-parmesan mixture evenly between the 6 Sheets and spread it.
- Drizzle the honey on top of the ricotta mixture.
- Place a slice of ham on top of the parmesan mixture, a slice of Brie or Camembert, followed by about 3 asparagus spears and a little sprinkle of lemon zest.
- Drizzle with a little bit of olive oil and use a pastry brush to brush over the asparagus. Salt and pepper to taste.
- Wrap each puff pastry and making sure it is overlapping and press down a little bit to ensure it sticks.
- Brush the puff pastry with more egg.
- Place on the baking sheet and bake for about 15 minutes, or until golden and puffed.
