Prosciutto Asparagus Puff Pastry Bundles
These flavor packed prosciutto asparagus puff pastry bundles are a perfect appetizer or side dish for any occasion. Fresh asparagus spears get wrapped in prosciutto, sprinkled with gruyere cheese, bundled into puff pastry and baked to flaky perfection!
Servings: 12 bundles
2 Large baking pans
- 2 sheets puff pastry homemade rough puff or store bought
- 2 bunches fresh asparagus medium sized thickness
- 12 pieces prosciutto
- 1 cup Gruyere cheese shredded (8oz)
- ½ teaspoon cracked black pepper
- Large egg for egg wash, whisked with a splash of water
Preheat the oven to 400℉/200℃ and line two large baking sheets with parchment paper.
Shred the cheese and trim the woody ends off of the asparagus. To do this, pull one piece of asparagus and bend it at the bottom third of the stalk - it will naturally break off at the non-woody section. Cut all spears to this length.
Bunch together about 4 spears of asparagus and wrap the centers of each bundle in a piece of prosciutto. I like to do this before prepping the puff pastry so the pastry stays as cold as possible. Then, brush the tips and bases of the asparagus with olive oil and sprinkle with black pepper.
Roll out the puff pastry sheets so they are significantly thinner (less than ⅛" thick), and brush off any excess flour. Trim the edges and cut each sheet into 6 squares.
To assemble, add the asparagus prosciutto bundle centered on the puff pastry square (in a diamond shape, so when wrapped the corners will meet rather than the sides) then top with 1-2 tablespoons Gruyere cheese.
Fold the first corner over top, then add a dab of water to the underside of the top corner and press down to seal. Repeat with the remaining bundles and pastry.
Arrange the bundles on a parchment lined baking sheet, then brush on a touch of egg wash over the pastry.
Bake for about 20-25 minutes, or until the pastry is golden.
Add the bundles to the fridge for about 10 minutes before baking, if you have the time. This will result in the flakiest pastry after baking.
This recipe is best enjoyed immediately after it is made. Store the baked bundles in the fridge for 1-2 days, reheating in a 400℉ oven until hot.
Do not add salt to the asparagus. Prosciutto is quite salty, so the recipe cannot take any additional salt. The prosciutto can also be cut in half and wrapped around the spears, if desired.
Calories: 290kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 188mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 3mg