Ham, Asparagus, and Bergeron Le Classique Cheese Puff Pastry

Looking for the perfect Canadian Easter recipe? These flaky all-butter pastries loaded with Black Forest ham, fresh asparagus, and Le Classique Bergeron cheese are elegant, effortless, and guaranteed to impress. They'll be gone before the Easter egg hunt even starts!

Cooking :

25 to 28 minutes

Preparation :

25 minutes

Servings:

8 bundles
Feuilletés jambon, asperges et fromage Le Classique Bergeron

Ingredients and preparation

Ingredients

  • 2 all-butter puff pastry sheets, thawed but still very cold
  • 30 ml (2 tbsp) Dijon mustard
  • 1 package (200 g) Bergeron Le Classique cheese, grated
  • 24 to 32 thin to medium asparagus spears, washed and thoroughly dried
  • 8 slices Black Forest ham
  • 60 ml (1/4 cup) chopped chives
  • Freshly ground black pepper
  • 1 egg
  • Sesame seeds, for garnish

Preparation

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Trim off the woody ends of the asparagus. If the asparagus is thick, blanch it for 1 minute in boiling water, then plunge it into cold water and pat it very dry. If it is thin, use it as is.
  2. Unroll the puff pastry sheets, then cut each sheet into 4 squares.
  3. Spread a little Dijon mustard in the centre of each square. Add a pinch of grated cheese, then place a slice of ham on top. Add 3 to 4 asparagus spears to each square, add another pinch of grated cheese, and sprinkle with chives. Season with pepper.
  4. Bring two opposite corners of each square toward the centre, leaving the asparagus tips exposed, then press gently so the pastry holds its shape. In a small bowl,
    beat the egg, then brush the pastry with it. Sprinkle each bundle with a final pinch of grated Le Classique Bergeron cheese and sesame seeds.
  5. Bake for 25 to 28 minutes, or until the puff pastry bundles are puffed up and golden brown. Let rest for a few minutes out of the oven, then serve hot or warm.
Feuilletés jambon, asperges et fromage Le Classique Bergeron
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