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Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together in this simple, asparagus and brie puff pastry. These pastries are great for a Mother’s Day brunch, as an appetizer, lunch, or even a light dinner, making them perfect for entertaining. But they best part, they are so delicious!

overhead photo of Asparagus and Brie Puff Pastry with Thyme Honey

As mentioned last week, I’m going to be sharing a couple of recipes inspired by my mom this week. With Mother’s Day this coming Sunday, I thought it would be fun to share some recipes that my mom loves, along with stories that you guys might not know.

For those of you who don’t already know, my parents got married really young. My mom was eighteen and my dad twenty-one. They had my oldest brother, Creighton six months after getting married. So, yes, it was the classic teenage marriage situation. Luckily for them, it all worked out, because thirty-three years and seven kids later they are still very happily married and have created a pretty solid family.

I mean, for the most part, there are seven of us after all…

overhead prep photo of pastry with brie

overhead prep photo of pasty with brie and asparagus

My mom in my eyes is like super women, which sounds pretty cheesy, but I can’t think of better words to describe her. She’s my best friend, business partner, and therapist all at the same time. I have never met a single human being who can do so much and love so hard.

If you ever need anything done, you ask her. If you ever need a shoulder to cry on, or someone to vent to, you go to her. She’s pretty much just everything for everyone. She’ll take in complete strangers, work her butt off to get things done, and love her kids with all her heart (even if they’re annoying…as we can certainly be).

I know I’m biased, but she’s pretty incredible.

She’s also the person that encouraged me to start HBH, so really, we can all thank her for this site you see today!

Thanks mom!

overhead prep photo of asparagus and brie pastry wrapped up and brushed with egg

If there’s one thing that mom loves when it comes to food, it’s carbs. Bread, pasta, and rice, are her main food groups. She throws in veggies and fruits because she knows it’s the “right” thing to do, but I think if she could, she’d really just live off of bread…and butter.

Oh, and some chocolate too.

One of the combos my mom loves most is brie and honey, or really just anything involving brie. Can you blame her?

That’s where these pastries come in. They have all the things my mom loves and then some. Bonus? They’re super quick and easy to make. Yes, please.

side photo of Asparagus and Brie Puff Pastry with Thyme Honey

Here is how these are made.

First, you’ll need some puff pastry. I just buy the frozen puff pastry from the grocery store and let it thaw overnight, in the fridge or on the counter. If not overnight, a few hours will do the trick. Super simple.

Second, you’ll need brie and asparagus. Since I know some of you will ask, I leave the rind on my brie. It helps to keep the brie from melting all over the place. That said, feel free to remove the rind if you don’t like the texture. For the asparagus, I like to use asparagus that’s thin, as opposed to thick. The thinner asparagus cooks up nicely inside these little pastry bundles, and in general, I find thin asparagus to be tastier.

Third, once you have your pastries assembled, you’ll throw them in the oven. While they’re baking, make the thyme infused honey. Yes, you need this honey, and don’t think you can skip it because it’s what completes these pastries.

When the pastries are done baking, I like to drizzle them with honey and serve them warm, sprinkled a little flaky sea salt.

DONE. Simple. But delicious too.

overhead close up photo of Asparagus and Brie Puff Pastry with Thyme Honey

If you’re planning to make these for Mother’s Day, you can assemble these the night before, then just bake before serving to make for easy entertaining.

What’s great about these sweet and savory pastries is that you can serve them for brunch along with eggs, serve them for lunch with a side salad, or even as a side dish for dinner. They’d also work great as an appetizer. So you see? These are so versatile. This is kind of the all around perfect recipe.

And did I mention that they’re delicious? Addictingly delicious?

Because they are.

Try them out tonight, you know, as a test run for Mother’s Day!

side photo of cut into Asparagus and Brie Puff Pastry with Thyme Honey

If you make these Asparagus and Brie Puff Pasties and love them, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!

Asparagus and Brie Puff Pastry with Thyme Honey

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pastries
Calories Per Serving: 729 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Thyme Honey


  • 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. Toss together the asparagus, olive oil, salt and pepper. 
    3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown. 
    4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat. 
    5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy! 
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  1. This recipe looks amazing and I’m planning to make them as part of a mother’s day brunch menu. I only have one oven and wanted to find out if you had any advance about making these ahead of time, possibly the evening before. I’d love any advice or suggestions you may have. My mom loves all of these ingredients so if I have to cut something else to make them the day of I will, but I’m hoping I can make it all work. Thanks so much!!

    1. Hey Chrissy,
      You could totally assemble these the night before, but I would wait to bake them until you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. These were AMAZING! Everyone loved them! I ended up assembling them the day of and it really didn’t take very long and was so worth the effort. I will be making these again in the future! Thank you so much!

  2. I made these this evening and was disappointed as the dough did not rise. I used both Pepperidge Farm (made with vegetable oil) and Trader Joe’s (made with butter). I thawed the sheets in the fridge overnight and barely worked the dough. I assembled everything and refrigerated them for about 2 hours before baking. The only thing I didn’t do was bake them at 400 degrees as the recipe called for 375 degrees. I read on line where puff pastry needs to be baked at 400 at a minimum in order to rise. Any tips to prevent this from happening next time?

    1. Hey Cathy,
      So sorry you had issues with the dough not rising. Next time I would try baking at 375, as I’ve never had any issues like this. Hope this helps for next time, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Making this for the second time. It’s a complete winner and easy to switch out the cheese for non-dairy versions. Perfect with a good steak for a special dinner.

  4. 5 stars
    HI Tieghan, I found this on Pinterest and we have our first spring asparagus here in Australia, so I just made and it was absolutely lovely. Big hit with himself, he can’t stop raving. Thank you for your delicious ideas.

  5. 5 stars
    Made these for a physically distant tea party with friends today, and they were divine! So easy but looked so exquisite. I added some fresh thyme leaves and Italian seasoning to the top of the pastries just for fun after adding the egg wash and they came out amazing. Thanks so much for the great recipe.

    1. Aw that is so amazing!! I am really glad this recipe turned out so well for you all, Deborah! Thank you! xTieghan

  6. I had a friend make this and tell me about it, I’ll be making it today!! Can’t go wrong with puff, Brie & asparagus!! Yum!!

    1. Hi Patricia,
      I would not recommend phyllo dough, I would use puff pastry or pie dough. I hope this helps, please let me know if you have any other questions! xTieghan

  7. These are amazing but we felt there was too much bread. I will definitely make these again but will make smaller squares. They would also be delicious as a lunch entree by replacing the asparagus with apples and serving with an arugula salad.

    1. Hi Keri! I am glad you enjoyed this and I hope you enjoy it more with smaller squares! Thank you! xTieghan

    1. Hi Nita,
      I have not tested this recipe with present rolls, but you could give it a try! You may have to use less filling. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Oh my word! My puff pastry is in the oven so I haven’t tasted that yet (can’t imagine going wrong) BUT I made the the thyme honey butter and it is absolutely to die for. I’m taking this to my super club tonight and I’m so excited!

  9. 5 stars
    Just made this with a few minor changes for guests at our bed and breakfast: added smoked ham, and used havarti for the cheese. The honey glaze is amazing! Rave reviews! It’s a keeper!

  10. Sounds divine but if you’re starting off with the words, ‘buttery puff pastry’, your puff pastry should actually contain butter! One popular supermarket brand doesn’t but head to Trader Joe’s or Whole Foods and you can find the real deal. I look forward to making this. Thank you!!

  11. This looks just fantastic. I know you say to serve warm but do you think these will taste fine cold? Was planning on making as part of brunch platter?

    Thank you

    1. Hey Ash! These are still delicious at room temp. That is great for brunch! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 5 stars
    I gave you 5 stars, just when I thought asparagus couldn’t be much more delicious. This is a must try recipe, and I am pretty sure my asparagus lovin, vegan team at will surely love this recipe. Thanks for sharing!