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Eye Cheese - Swiss Style

Asparagus and Edam Puff Pastries


  • 200g South Cape Edam, grated
  • 16 long asparagus spears, trimmed
  • 1 tablespoon olive oil
  • 2 sheets frozen puff pastry, thawed
  • 1-2 tablespoons wholegrain mustard
  • 1 egg, lightly beaten
  • sesame or poppy seeds, for sprinkling


Cook asparagus spears in a frypan with ½ cup water until tender, drain and refresh under cold water. Coat with olive oil. Cut each pastry sheet into four squares and then cut each square in half into a triangle. Spread each triangle with mustard, top with grated South Cape Edam. Place an asparagus spear at the wide edge of each triangle and roll up to enclose the asparagus (which will stick out at either end), pressing gently to secure. Place on a baking tray, brush with egg and sprinkle with seeds. Bake at 200°C for 12-15 minutes until puffed and golden brown and serve hot.

Asparagus and Edam Puff Pastries

Preparation time:

Cooking time:


Products used:
South Cape Edam

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