In a big bowl mix the flour, sugar and salt. Rub in the butter until the mixture is crumbly. Add 3 –4 tbsp ice cold water to form the dough. Do not knead. Shape it into a rectangle, wrap it in plastic wrap and chill for at least 30 minutes.
On a floured surface, roll out the dough into a 40x20cm rectangle. Fold it into thirds like a business letter. To do this, in your head divide the rectangle into 3 parts, then fold the bottom third upwards towards the middle, and then fold the top third downwards again towards the middle.Now turn the dough at a 90 degree angle, flour the work surface, roll it again into a rectangle and fold it into thirds like a business letter. Repeat the procedure one more time.Wrap the folded rectangle in plastic wrap and chill for at least 1 hour. Preheat oven at 190°C/370°F and line 1 or 2 baking sheets with parchment paper.
For the filing, mix cream cheese, Parmesan, egg yolk and herbs. Season with salt and pepper if needed.
On a floured surface, roll out the dough into a rectangle, trim the edges, cut the dough in half horizontally, then each strip into 4 rectangles and place them on the prepared baking sheets.Draw an inner border on the inside of each rectangle with a knife. You can check out this step in my Reel. Spread some filling inside each rectangle and neatly arrange the asparagus on top. Brush the edges with egg wash and sprinkle with seeds. Bake for 12 minutes or until golden brown.
