I am officially the mom of big kids. My youngest ‘graduated’ from preschool last week and will attend kindergarten with her brothers at their elementary school in the fall. To say she is excited and ready would be an understatement.
For seven straight years I’ve had at least one preschooler. Most of that time I was also holding a grumpy toddler or wrangling an infant car seat while also attempting to get my preschooler to school. I was the mom with the spilled coffee and spit up on her shirt, just trying to make it through the day hour by hour. Those were some wild years and at times I thought they would never end.
And now suddenly here we are. On to the next season of life. It seems like all those hard and beautiful days were over in the blink of an eye. The more seasoned moms in my life constantly remind me that time only speeds up. I believe them.
I am looking forward to summer break, to soaking up time with my three wild and crazy big kids. I won’t think too much about kindergarten but instead try and squeeze every drop of fun out of our days together. I’m sure as the dog-days of summer catch up to us, school and structure won’t seem like such a bad idea.
After preschool graduation we had a little celebration. I whipped up these special puff pastries stuffed with cheese and prosciutto and thin pieces of asparagus. The buttery and flaky pastry with a rich and savory filling was out-of-this-world delicious. Puff pastry can be found in the freezer section of your local grocery store, usually near the frozen desserts. Simply allow the pastry to thaw on the counter or in your refrigerator until the dough is very cold but not frozen anymore. We made a big bowl of fruit salad to go along with our pastries but this dish could easily be served for lunch or dinner alongside a simple green salad. Served warm or at room temperature, you can swap the filling for whatever kinds of meat or cheese you prefer. Brie, smoke gouda or sharp cheddar are lovely cheeses to try as well.
Puff Pastry with Havarti, Prosciutto and Asparagus
- 1 sheet puff pastry, cut into 9 squares
- 4-5 slices Havarti cheese
- 1 package prosciutto
- 1 bunch asparagus
- 1 egg
- Salt and pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Unfold puff pastry on a lightly floured surface. Lightly roll out the pastry so the dough is even and has no creases. Use a sharp knife to cut the dough into 9 squares.
Rinse asparagus and pat dry with a paper towel. Select the thinnest spears and cut them in half. Discard the bottom half the spears and set the tops aside.
To make the puff pastries, layer half a slice of cheese, one slice of prosciutto and two to three spears of asparagus diagonally on the puff pastry. Fold two corners over the filling. Place the pastry on the baking sheet and continue until all nine puff pastry squares have been filled.
In a small bowl, whisk an egg with a splash of water until well combined. Use a pastry brush to lightly coat the pastries with the egg wash. Sprinkle the pastries with salt and pepper and bake for 25 minutes.
When the pastries are golden brown and the cheese is bubbling and melted, they are finished baking. Allow them to cool on the sheet for a few minutes before serving.