These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea! Perfect for Easter, Mother’s Day or any other spring brunch!
Puff Pastry Recipes
One of the reasons I love puff pastry is that it is such a great way to make an easy but elegant appetizer. I use it all the time, like for these Sausage Cream Cheese Bites or this Mushroom Gruyere Tart. These Puff Pastry Bundles have asparagus, Gruyere and Prosciutto and make a perfect savory appetizer or brunch recipe.
What is Puff Pastry?
Puff Pastry is a dough made of flour, water, salt and butter. When baked, it results in a light, flaky pastry, and can be used for sweet or savory recipes. It is sold pre-made in the frozen foods section of the grocery store, usually near the frozen pie crusts.
What can I use instead of puff pastry?
Although puff pastry is my preferred ingredient for these puff pastry bundles, you can substitute crescent roll dough in a pinch. I do think that puff pastry has a better taste and texture, however. I do not recommend substituting phyllo dough. Phyllo dough is much more flaky and doesn’t have the right texture for this recipe.
How to use puff pastry
The most important thing to remember when using puff pastry is that you don’t want it to get too warm. If should be thawed from frozen, but not left out at room temperature for very long. I like mine to warm up just enough so that I can roll it out, so 30-40 minutes at room temperature. If the puff pastry is too warm, it will be difficult to work with, and it won’t puff up as much when baked.
Can these Puff Pastry Appetizers be made ahead of time?
These are best served fresh, but can be reheated in a 350 degree oven for about 10 minutes, or until warm.
Asparagus Puff Pastry Bundles
- 1 bunch asparagus (about 12-16 oz) ends trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt
- 2 sheets frozen puff pastry thawed
- 8 ounces Gruyere shredded
- 12 slices prosciutto
- 1 egg beaten
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
- Toss asparagus in olive oil and season with salt and pepper.
To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 TBSP of cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
- Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.