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.
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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/ 🙂