Asparagus and Ham Breakfast Pastries and Cream Cheese Tulips

How do I know Mother’s Day is around the corner here in Arizona? The first sign is the saguaro cactus start to bloom—a magnificent sight to see! The dessert is full of blooms, dessert bunnies are everywhere and the coyotes start howling at night. The temperature starts to creep up and we know summer is on its way. The perfect time of year to celebrate Mom.

Typically I spend the week before Mother’s Day doing intense yard work, and planting summer flowers so I can lay back and relax in the pool and admire my hard work. A day out of the kitchen, hanging out by the pool without a care in the world. That is what I consider the perfect Mother’s Day!

Ok, the truth is I feel a bit guilty just laying back and relaxing. This is not something I get to do too often. To make things a bit easier, I like to suggest easy ideas for meals. This recipe I am posting is one of my favorites. It is something that anyone can make to impress their Mom. These pastries are delicious and only take a small amount of time to make. They are great for breakfast, lunch or even at dinner. For an extra special presentation, I also created some lovely tomato tulips stuffed with Challenge Cream Cheese to decorate the plate. Edible flowers at their finest.

So go ahead and start hinting to your family now. Find a way to get this recipe to them so you too can enjoy a relaxing day doing what you enjoy the most. Happy Mother’s Day!

(Note to my family: If you are reading this, I would like this for breakfast. Hint, hint!)




  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1 tub whipped Challenge Cream Cheese
  • 2 teaspoons dried Italian herbs
  • 1 cup shredded cheese (smoked Gouda, Swiss, cheddar, parmesan …)
  • 1 cup diced ham
  • 12 asparagus spears, cut in half lengthwise, and again horizontal
  • 1 thinly sliced red bell pepper
  • ¼ cup Challenge Butter, melted
  • 2 tablespoons sesame seeds


  • 24 grape tomatoes, washed and dried
  • 1 tablespoon lemon zest
  • 24 fresh chives


  • 1
    Preheat oven to 400 degrees.
  • 2
    Roll puff pastry out on work surface to about 12x 12 inches. Cut into 4 squares. Cut off a ¼ inch strip from each square.
  • 3
    In the center of each square, place 2 tablespoons of cream cheese followed by a sprinkle of Italian herbs. Top with ham and shredded cheese.
  • 4
    Fold one corner towards the center of pastry. Fold the opposite corner towards the center as well. Wrap the reserved ¼ inch strip around the center to decorate and hold pastry together. Place pastries on a greased baking sheet.
  • 5
    In each end, tuck 3 asparagus and 3 red bell pepper slices into the cheese filling.
  • 6
    Brush pastries with melted butter and sprinkle with sesame seeds.
  • 7
    Continue the same process with your second sheet of pastry.
  • 8
    Place in oven and bake for 20-25 minutes or until golden brown. Let cool slightly.
  • 9
    To create the tulips, cut an “X” into the top of each tomato to create petals. Squeeze out seeds or remove with the end of a spoon. Using a wooden skewer, poke a hole on the bottom of tomato.
  • 10
    Combine the remaining cream cheese in a bowl and combine with the diced basil and lemon zest.
  • 11
    Place cream cheese mixture into a small zipper bag. Cut off one corner. Squeeze a small amount of cream cheese into the center of each cut tomato.
  • 12
    Insert a chive into the hole on bottom of tomato to create a stem.
  • 13
    To serve, on each plate place one pastry and three tulips.

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.