Asparagus and Ham Breakfast Pastries and Cream Cheese Tulips
Pastries
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1 package (2 sheets) of frozen puff pastry, thawed
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1 tub of Whipped Challenge Cream Cheese
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2 teaspoons of dried Italian herbs
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1 cup of shredded cheese (smoked Gouda, Swiss, cheddar, parmesan …)
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1 cup of diced ham
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12 asparagus spears, cut in half lengthwise, and again horizontal
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1 thinly sliced red bell pepper
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¼ cup of Challenge Butter melted
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2 tablespoons of sesame seeds
Tulips
24 grape tomatoes, washed and dried
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2 teaspoons of diced fresh basil
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1 tablespoons of lemon zest
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24 fresh chives
Directions
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Preheat oven to 400 degrees.
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Roll puff pastry out on work surface to about 12x 12 inches. Cut into 4 squares. Cut off a ¼ inch strip from each square.
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In the center each square, place 2 tablespoons of cream cheese followed by a sprinkle of Italian herbs. Top with ham and shredded cheese.
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Fold one corner towards the center of pastry. Fold the opposite corner towards the center as well. Wrap the reserved ¼ inch strip around the center to decorate and hold pastry together. Place pastries on a greased baking sheet.
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In each end, tuck 3 asparagus and 3 red bell pepper slices into the cheese filling.
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Brush pastries with melted and sprinkle with sesame seeds.
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Continue the same process with your second sheet of pastry.
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Place in oven and bake for 20-25 minutes or until golden brown. Let cool slightly.
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To create the tulips, cut an “X” into the top of each tomato to create petals. Squeeze out seeds or remove with the end of a spoon. Using a wooden skewer, poke a hole on the bottom of tomato.
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Combine the remaining cream cheese in a bowl and combine with the diced basil and lemon zest.
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Place cream cheese mixture into a small zipper bag. Cut off one corner. Squeeze a small amount of cream cheese into the center of each cut tomato.
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Insert a chive into the hole on bottom of tomato to create a stem.
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To serve, on each plate place one pastry and three tulips.
Serves 8
