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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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overhead horizontal photo of Asparagus and Brie Puff Pastry with Thyme Honey

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  1. Hey Tieghan, was wondering if you have any tips on sealing these pastries. I baked them multiple times and sometimes they just dont stay sealed and open during baking, I wish I can provide more details but I cant figure what made the difference really … any thoughts?

    1. Hey Marina,
      Thanks for trying this recipe and sharing your feedback! Sorry to hear they are opening up for you! Next time, try using the egg to seal the pastry and make sure you aren’t over-stuffing them. I hope this helps! xx

  2. 5 stars
    I’ve made these several times for guests as an appetizer (especially if it’s an “App Only” party!) and everyone loves them. Fantastic recipe!

    1. Hey Taylor,
      Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️

  3. 1 star
    These didn’t cook right. At the set the set temperature and time, they were not even remotely baked. The cheese badly leaked out as well. After another 10 minutes, I took them out.
    They stuck to the nonstick mat because of the cheese. Once I managed I take it off and eat, it was still raw pastry. Really disappointed

    1. Hi Sarah,
      Sorry to hear this recipe was not enjoyed, unfortunately I think your issue was the nonstick mat. The mat is really going to cause your food to bake differently. I would really recommend just using some parchment paper. I hope this helps! xx

  4. I look forward to trying these come spring, but any fall/winter vegetable you think might work given the lack of asparagus?

    1. Hey Pam,
      Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT

  5. 5 stars
    This is delicious! For the thyme honey I just used olive oil instead of melted butter, and that was fine. Thanks for a lovely recipe.

    1. Hey Barbara,
      Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan

  6. 5 stars
    This is definitely a recipe that I will keep coming back to. Everyone in my family loved these! I’m already looking forward to when I can make these again. So easy and so delicious!

    1. Hi Michelle,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT

  7. 5 stars
    WE loved this! My husband did not want the rind and it did melt but was still fabulous. Love everything I try!

    1. Hey Leslie,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx

  8. 5 stars
    These were a phenomenal showstopper! Not only did they look as gorgeous as the photos, here, but they tasted delicious! I was able to assemble and refrigerate a few hours before baking, and they still turned out amazing. Only downside is they don’t “leftover” well. ? But that’s a given with puff pastry.

    1. Hey Jillian,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  9. I hate to be “that person” but…I don’t really like brie. But these look delicious and easy. Are there other cheeses you think would work? Maybe goat?

    1. Hey Carrie,
      I would use another cheese that melts well, I don’t think goat would be your best option. But, any other melt cheese like gouda would work! Please let me know if you have any other questions:) xx

  10. Hello – these look amazing and I would like to make for Easter. Could I assemble them ahead in the morning before church and then bake them?

    1. Hey Lucinda,
      Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi there,
      I would freeze these before baking. Let me know if you give the recipe a try, I hope you love it! xTieghan

      1. Hey Emily,
        Really any herb you enjoy will work, rosemary would also be great! I hope you love the recipe, let me know if you give it a try! xx

  11. I made this for my family today, I added some enoki mushrooms to the asparagus and it was a hit. The honey drizzle was perfect. Everyone loved it and went for second helpings! I made these to go with the hamburger helper, also from your recipes. Both were perfect, thank you so much!

    1. Hi Melissa,
      Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan

  12. I made these for dinner and they were wonderful!
    I only had the larger size asparagus so I parboiled them for a minute and then followed the recipe. It worked perfectly!
    Thank you for such easy to follow directions.
    I look forward to making many more of your recipes.

    1. Hey there,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  13. I made these for Mother’s Day brunch this year and my mom loved them. She was very impressed! They look fancy, but are super easy! The honey drizzle on top is so good too. I served them with some eggs and fruit and they were a huge hit! Thank you Tieghan!!

    1. Hey Lauren,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT