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
Ingredients
- 1 bunch asparagus (about 12-16 ounces) ends trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- 2 sheets frozen puff pastry thawed
- 8 ounces Gruyere shredded
- 12 slices prosciutto
- 1 egg beaten
Instructions
- Preheat oven to 425°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 tablespoons 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.
Video
Nutrition
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Summer Grazing Board
Anne says
I am sorry , silly question, am I to use just 2 sheets of the puff pastry from the roll?
Thank you
Meghan says
Hi Anne – the kind I buy usually comes with two sheets so that is why I used two. You can make more if you want! You just might need more of the other ingredients.
Rehoboth says
Wonderful post
MDouglas says
These turned out REALLY nice! Everyone (kids included) enjoyed this for Easter.
Fattoincasagta says
these look si good .. i have to bring them already cooked to a family function .. has anyone cooked the day before .. refrigerated & then reheated in the oven or better at room temperature? ? I’m thinking they would become soggy & soft? thanks
Alicia says
I was wondering this as well! I just read a comment below that said it’s ok to prepare the day before, refrigerate, and then cook in the oven the next day. I’ll be attempting this tonight for tomorrow so I hope it works!
Nora says
Just made these today! They were very easy to make but I do think hands down they would be best fresh. We have a few leftover that we’ll reheat in the oven over the next few days, but would definitely recommend bringing them fresh (vs making ahead & refrigerating)
Zelda says
These sound so delish! I’d like to try making them in the air fryer (my oven will be occupied at a very different temperature). Have you experimented with this? Would you recommend the same cooking instructions? Thanks!
Meghan says
Hi Zelda, I haven’t tested it in the air fryer. I would try reducing the heat to 400 and possibly a shorter cooking time. Let us know if you give it a try!
Natalie says
excellent recipe. Directions are easy to follow. I served these in my Tea room and the guests raved about them and asked for the recipe.
Meghan says
So glad to hear that!
PB says
These have become a holiday favorite where ever I go or when entertaining at home. Before cooking I use Everything Bagel on top. Just the right amount of seasoning as I don’t use proscuitto.
Meghan says
So glad you loved them!
Yuliya says
Meghan,
Your photos so quality and looking so appetite: I quickly going to prepare! Thank you so much.
Lyn E Small says
Would it be ok to omit the olive oil? I find that it makes the bottom of the pastry kind of soggy while the bottom is golden brown. Regardless, they are delicious. I served them to my friends, they loved them and asked for the link to the website.
Meghan says
Thanks so much for sharing the link! Yes, it should be fine to omit the olive oil. I just find the asparagus might get a little dry without it. You could try to use less or just brush some on the ends of the asparagus.
Jeff says
Fresh but hearty. We were looking for a breakfast recipe when we found this so a added some scrambled eggs…perfect as is. Great concept recipe overall. (We added a couple sclices of mushroom too.) It didn’t really add or take away from your flavors.
Meghan says
So glad you liked them!
Renee says
Hi, would tinned asparagus be ok if no fresh available?
Thanks
Meghan says
Hi, I haven’t tried it but I think it would probably work.
Edie says
Made these for a recent family gathering. Everyone loved them.
Meghan says
I’m so glad to hear that!
Michele says
I made these with a few changes and they were delicious! I changed out the prosciutto for ham and the gruyere (my store didn’t have it) for brie cheese. I also added apricot jam (from trader Joe’s) shallots and chives. It was absolutely delicious!
I also decided to blanch the asparagus first as per someone else’s comment and I’m glad I did. They weren’t too soft.
I also decided to make a different one all together for variety for my mother’s day brunch, which were also delicious. I used pumpkin butter (from trader Joe’s), brie cheese, apple slices, shallot and chives.
I love that this recipe is versitile and adaptable depending on the season and what your store has in stock. I will definitely be making this again.
Meghan says
I’m so glad you love the recipe!
Chris L. says
Can I prepare them a day in advance and refrigerate until they go into the oven? I have so much going on and I won’t have time to prepare them while everyone is here.
Meghan says
Yes, you can. I would not do it more than one day ahead. Also be sure to cover them so they don’t dry out.
Pauline West says
Do you blanch the asparagus first?
Meghan says
Hi, no you don’t need to blanch it.
Gail says
Absolutely delicious! As others commented, I think I’ll leave the salt off the asparagus, though.
LS says
Can these be frozen after cooking?
Meghan says
Hi, I haven’t tried it so I’m not sure! I think there is the chance the texture of the asparagus would be mushy after freezing.
Debbie says
So Delicious! We just ate these for dinner and we’ll definitely make them again.
S says
Absolutely delectable! The family loved them and will most definitely make again. Next time I would not add any salt to the asparagus as the Procuito and Gruyère are incredibly salty as is. Less is more for this recipe 🙂
Meghan says
So glad you loved it!
Amy says
Made these for grownups and subbed hotdogs and American cheese for kids.
Everyone was delighted! Thanks!
Meghan says
What a great idea!
Cher says
These are AWESOME! I have made them twice now and both times they were a BIG hit. Second time I made them, I wasn’t sure when my guests were arriving, but I wanted them to be fresh out of the oven, so I assembled them, placed onto the parchment covered sheet pan, covered with cling wrap and let them sit at room temp for approx 45 mins. Once my guests showed up I removed cling wrap, brushed on the egg wash and baked them for said time! Everyone looooooved them so much! Was the best appetizer of the night! One of our friends does not care for asparagus so I just used thickly sliced ham instead of prosciutto, extra cheese and green onion! Looked great and he seemed to like it! Thanks for this terrific recipe! 😁
Gwen says
Very simple to make and so delicious!! Will definitely make again!! Thank you for sharing this gift of yours!!
Lori says
What an amazing side. Made this tonight. It was my first recipe of yours to try. Now I’m going to see what else of yours I would love.
This will be on my Easter menu. This is by far my favorite asparagus dish I’ve made.
Well done.
Laura Rozmus says
I loved this recipe. I tweaked it the 2nd time and loved it more. Laid 2 slices of precooked bacon on top of my rolled pastry. I flash boiled my asparagus and then left on paper towel to dry. After dried I laid 5 thin asparagus on top of bacon. Cut two rectangle slices of Brie 1/4 inch thick and laid them end to end on top of asparagus. Folded corners of pastry and brushed with egg wash. Took 20 minutes at 400*. After removing I brushed each one with a mixture of lemon juice lemon rind thyme and honey and melted butter. I just mixed these ingredients until I got a desired taste. I didn’t use any S or P. Bacon salty enough. I hope whoever tries my idea loves it as much as I do
Justin says
So in other words Laura Rozmus you didn’t make this recipe but instead would like to post your own?
Sandra says
Us cooks like to read everyone’s experience and tweaks before we go ahead and make a new dish ,that’s the idea of comments
Carolyn says
I tried this today for a family get together and it was a hit. I had never made it before and wanted something different. I used Swiss cheese as a substitute. I will definitely make it again. It was delicious!
Meghan says
So happy you loved it!
Kathy says
What other cheeses can I use instead? Goat cheese??
Meghan says
Hi, I haven’t tried goat cheese but it would probably be fine! I think you could also use other cheeses like white cheddar or swiss as well.
Michele Mills Shannon says
Delicious. We made for Xmas dinner. Very easy. We halved recipe. Everyone thought less prosciutto would be better bc it was salty.
Beth says
These bundles turned out perfect. Especially loved the favor of the very thin prosciutto with the Gruyère cheese ~ yum!
Kathryn says
Has anyone tried it with salmon or with no meat? I have several vegetarian and pescatarian friends.
Ann says
I made this recipe about a year ago and forgot about it. My daughter requested that I make these for Thanksgiving this year. Everyone loved them. Even my son-in law who tends to dislike vegetables and avoid new foods!
Meghan says
So glad to hear that!
Adele says
Loved this appetizer. Easy to make, tasty, and quick. I put them in the fridge for about 30 mins before cooking, next time I would like to see what they look like cooking right away. This said, they were delicious and I got great compliments!
Bella says
This was seriously delicious!
I made it with a frozen tart crust. Love it.
Henry says
I have made these a few times so far. They are fast easy and delicious. Great way to get children involved in cooking.
Christine says
Delicious and easy to make
Laurie R. says
This was a first for me on many levels. When we got our last stimulus check we each took a small amount to “do something different” with. I am a foodie on a small budget. My first spurge was a modest sized piece of parmesan from a regional cheese maker that won an international competition for it. I have had it a month and was waiting for just the right thing. I saw this recipe this morning, I like swiss, but I live for parm. I figured I could sub that. My other splurge items, puff pastry and prosciutto…never had either. It was wonderful! First time with the pastry I had trouble getting it rolled out. I was already doing a half recipe and only got 4. Now I know for the next time. This was heaven. I have two left to pop in the toaster oven at work on Monday. Thanks for having just what I wanted/needed in something special to eat. Didn’t have to share because hubby doesn’t like asparagus.
Meghan says
So glad to hear you loved it!
Rita says
Can smoked salmon be used in place of prosciutto
Meghan says
Hi, I haven’t tried it but I think it would be fine!
Rita says
Would this recipe work using smoked salmon
Cheryl says
These are requested by everyone on potluck meals and everywhere I go! People can’t get enough 😊
Meghan says
So happy to hear that!
Robin Cazier says
Hi, do they reheat nicely if I make ahead for a potluck? Also My mother in-law owns a restaurant and looking for new seasonal specials for appetizers. Would have to make ahead of time in the afternoon for the dinner rush to serve as an appetizer I am thinking.
Benny K says
Easy and delisius
Bonnie Crim says
Made these last night. Didn’t even roll the pastry out. Just cut in 4 squares. Used smoked Deli ham and Swiss cheese. Will change cheese next time. Big hit delicious. Used a lot of Parmesan on the asparagus. Great recipe!
Dianna says
Did you use Swiss or parmasan? Or both?
Ruth says
Hello
Would it be possible to make these up, stick them in the freezer, get them out on the special day, brush with egg then cook. Unsure how asparagus freezes?
Meghan says
Hi – I haven’t tried that and I would worry that the asparagus would get mushy after being frozen. I have had some readers make them the say before and keep them in the fridge until baking though!
Tina says
Mine didn’t look anything like these. But it was yummy. Made for the family.
Jennifer says
Delicious, fast, and easy! They smelled amazing right out of the oven. Definitely going to be making these often. Puff pastry always looks so fancy, too!
Karen says
Delicious, thank you. X.
Cooked for 30mins @ 200 UK.
Meghan says
So glad to hear that!
Rochelle Templeton says
Do these need to be served immediately or can they be at room temperature?
Meghan says
They can be served either way! I prefer them warm though.
Elizabeth Scott says
Made these today for a luncheon … my mom , my best friend and her mom…. they loved them and so did I!! If I reheat some tomorrow, do they need to be wrapped in foil or something?
Meghan says
Hi, I would probably wrap them in foil to avoid letting them over brown in the oven. So glad you liked them!
Betty says
Delicious! My new favorite Easter side dish.
Meghan says
So happy to love it!
Lisa Brown says
I used ham that was sliced deli thin and slightly overfilled them. These are delightful and I’ll make them again.
Meghan says
So glad you loved them!
Patricia White says
Fantastic recipe. I only had one puff pastry sheet on hand, so I used 5 asparagus spears on each pastry. It turned out wonderful. We ate them as a side dish with baked salmon.
Meghan says
So glad you loved them!
Jennifer says
I want to make these for Easter. You didn’t need to cook asparagus first a little?
Meghan says
Hi, no the asparagus is not cooked first.
Katie Richard says
I’d give it 10 stars if I could. They were perfect 👍🏻👍🏻👍🏻
Meghan says
So happy you loved them!
Annie says
Easy to make. My family loved it. Thanks for sharing Meghan!
Meghan says
So glad you loved them!
Jen says
Everyone raved about this appetizer for days! I used what I had at home – Black Forest ham and swiss cheese slices. I did lay two stalks of asparagus in one direction and two in the opposite direction, then cut the rolls in half after baking. Easier to manage as an appetizer. Fabulous recipe!!!
Meghan says
So glad to hear that Jen!
Helen says
I made it as an appetizer on thanksgiving, very good recipe, the only thing is ,for an appetizer it’s a large piece to have, next time I’ll cut the dough in smaller square with less filling . Thank you
Meghan says
Thanks Helen – I’m so glad you loved them!
Sophie says
Any veggie alternative swap ideas?
Meghan says
Hey Sophie – maybe green beans or broccolini, although I haven’t tried it myself so cooking times might vary a bit.
Janet says
Made these tonight for a light meal and they were delicious! I would lightly salt only the outside before baking (looks nice on the baked pastry) and not salt the asparagus as the prosciutto is plenty salty. Great combination of flavors! My husband loved them!
Meghan says
I am so glad to hear that Janet!
kimberly says
Hello! Do you think these will be ok if I put them together the night before, just leave off the egg wash until right before I bake them? Thanks, can’t wait to make them!
Meghan says
Hi Kimberly – I think that would probably be fine! You might want to let them sit out for about 15 minutes before baking.
Beckie says
Kimberley: did you make these up the day before? If so, how were they? Any tips?
Shannon from Tomball, Texas says
Delicious doesn’t need salt just use the olive oil and black pepper provolone cheese and prosciutto have salt already this is amazing and simple I ate two back to back as soon as they cooled off a little – love it ! Felt fancy ! Thank you for this recipe !
Meghan says
So happy you loved them Shannon!
Prer says
This is an easy and perfect appatizer!!
Thanks a lot :o)
Meghan says
So happy you loved it Prer!
Lstrvlr says
Do you think I could use crescent roll dough?
Meghan says
I haven’t tried it but I think it would work out – it wouldn’t be exactly the same, but close!
Patti swee says
I made these for a family get together and everyone loved them.
Meghan says
Yay! So happy to hear that!
Cam says
Very easy to make. They turned out very good.
Meghan says
So glad you loved them!
Ed says
Should I blanch asparagus?
Meghan says
Hi Ed – no need to blanch!
Nonarae says
This looks so good, and so simple too! And it’s visually appealing. Well done! I saved the recipe card to my favorites, so I’m looking forward to giving it a try!!
Meghan says
Thank you Nomarae! Can’t wait to hear what you think!
Lindsey says
How many does this make? Can’t wait to try!
Meghan says
Hi Lindsey – One sheet of puff pastry makes 6, and I used two sheets in this recipe, so it makes a total of 12. One box of puff pastry usually has 2 sheets in it.
Dianne Penn says
Can I assemble these, hold over in refrigerate unbaked and bake 2 hrs later
Meghan says
Hi Dianne – yes, that will work! I would just wait and do the egg wash right before putting them in the oven.
Pao says
Super easy, great WOW factor – they look like they took hours to make vs. just 30 minutes.
A FEW PRO TIPS:
– The prosciutto I bought was super salty, so heads up on salting anything any further.
– Totally recommend toasting some sesame seeds and putting on top prior to baking. Makes these look French bakery type fancy.
– As a side do a simple green salad with a simple vinaigrette, a glass of wine and YOU ARE THE CHAAAAAMPIOOOOON OF BRUNCH/LUNCH/DINNER hands down.
Meghan says
Yay! Love those tips Pao, especially adding sesame seeds! So glad you love these.
sheri mercer says
I used thinly sliced old fashioned ham and Swiss cheese along with the asparagus. These were delicious. Husband suggested serving with a Holandaise sauce on the side, so I will try that next time. It just might be very good
Meghan says
Sounds delicious! So glad you loved them Sheri!
Aa says
Can you swap out prosciutto for maybe turkey ham?
Meghan says
Yes, I’m sure that would be fine!
sheri mercer says
does the prosciutto crisp up, seeing that it is under the asparagus and cheese.
Meghan says
Hi Sheri – the edges that are exposed crisp, but the parts that are on the inside don’t.
Jennifer says
This was an easy recipe to follow, all the ingredients were readily available at my grocery store. So tasty!
Meghan says
Hi Jennifer – so happy you loved it!
Nicole says
Does the asparagus get soft when baking?
Meghan says
Hi Nicole – yes, it gets crisp tender, like it does when you roast it for 10-15 minutes.
Nancy says
Mine all unfolded. How do you keep them together?
Meghan says
Hi Nancy – I just lightly pressed them to seal. You can also try brushing with some of the egg wash to seal the two sides together. It could be that the squares were a bit too small?
Y-Quyen says
I’m not a huge fan of gruyere, do you think Brie or mozzarella would work?
Meghan says
Hi Y-Quyen – Yes, absolutely.
Kim says
Can these be made ahead of time and cooked later?
Meghan says
Hi Kim – I haven’t tried it so I can’t be sure. If you decide to try it, do keep them chilled in the fridge until you cook them. Puff pastry will have a much better texture if it doesn’t get warm before cooking. Let me know how they turn out!
Rosie says
These look amazing!! I’m a fan of anything in puff pastry and love asparagus too, being Scottish I’d probably swap out the Gruyere for grated Scottish Cheddar or Red Leicester (just because they’re our favourite cheeses) but I just know Hubby will love these with a lovely crunchy green salad. Thank you so much for sharing, definitely going to try them, hugs x
Meghan says
I think those other cheeses would be great as well! Thank you Rosie!
Donna says
Are these ok cold? Doing a buffet.
Meghan says
Hi Donna, Yes they are still good cold or room temp. I personally think they are best hot because the cheese is still melty, but I have enjoyed them cold too!
Robin says
Well, mine didn’t come out this pretty, but they were delicious. Thank’s for sharing!
Meghan says
Hi Robin, I’m so happy to hear that!
Laurie says
Allergic to egg is there another way omit the egg wash
Meghan says
Hi Laurie – you can leave it out, it just makes the puff pastry get a nice golden crust. They will still taste good but they won’t be quite as pretty. I have also read that some people brush milk on the pastry instead of egg wash for this purpose, although I haven’t tried it myself!
RW says
Made bundles for friends, and and they loved them. So easy and tasty!
Meghan says
Yay, So happy to hear that!
christine says
Gorgeous- even cold I enjoyed them
Meghan says
Yay! So happy you loved them. Thanks Christine!
Mary says
Would it possible to make these into smaller bundles or squares to be served as an appetizer? If so, would that change the baking time/temp? Thank you.
Meghan says
Hi Mary – I haven’t tested them at another size so I can’t say for sure. I think the temp would be the same, the cooking time might be the same or possibly a few minutes shorter. Let me know how they turn out!
Christina says
These were delicious! Thank you for sharing the recipe
Meghan says
Yay! I’m so happy to hear that! Thanks Christina!
Lee says
Can you create a pun for this recipe? I want to make it but don’t want to lose it! Thank you!
Meghan says
Do you mean a pin? Yes, I did! If you hit the pin it button, it should be there. Also you can find it on my pinterest profile https://www.pinterest.com/foxandbriar/ 🙂