Asparagus Prosciutto Tascas (Pockets)

**Makes 6

Ingredients:

Puff pastry (one sheet, cut into six 5" squares)

18 asparagus spears, trimmed. 

6 slices of Brie cheese (sliced lengthwise, about 1/4" thick)

6 prosciutto slices

1 egg, beaten

Stella's Table Lemon Honey Jelly

Stella's Table Pepper Essential Blend

Instructions:

Set your oven at 350 degrees. 

Cut the puff pastry into six 5" squares. Place each on a piece of parchment paper for easy transfer to a baking sheet. 

You will place the puff pastry on the paper at an angle. Then place a piece of prosciutto on the puff pastry. The ends will hang over the puff pastry. 

Add 3 asparagus spears on top of the prosciutto. Then place the sliced Brie on the asparagus lengthwise. 

Drizzle the lemon honey jelly over the cheese and sprinkle with pepper. 

Fold one side of the puff pastry across the cheese and asparagus. Brush with the egg wash. Fold the other side over across the puff pastry and brush that side with the egg wash. Make sure the ends are pressed so that they seal and won't come apart during baking. Brush the rest of the pocket with egg wash and place on a baking sheet. 

Continue until all 6 pockets are made. 

Bake for 25 to 30 minutes or until golden brown. 

Enjoy!