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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
Thank you Nomarae! Can’t wait to hear what you think!
How many does this make? Can’t wait to try!
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.
Can I assemble these, hold over in refrigerate unbaked and bake 2 hrs later
Hi Dianne – yes, that will work! I would just wait and do the egg wash right before putting them in the oven.
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.
Yay! Love those tips Pao, especially adding sesame seeds! So glad you love these.
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
Sounds delicious! So glad you loved them Sheri!
Can you swap out prosciutto for maybe turkey ham?
Yes, I’m sure that would be fine!
does the prosciutto crisp up, seeing that it is under the asparagus and cheese.
Hi Sheri – the edges that are exposed crisp, but the parts that are on the inside don’t.
This was an easy recipe to follow, all the ingredients were readily available at my grocery store. So tasty!
Hi Jennifer – so happy you loved it!
Does the asparagus get soft when baking?
Hi Nicole – yes, it gets crisp tender, like it does when you roast it for 10-15 minutes.
Mine all unfolded. How do you keep them together?
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?
I’m not a huge fan of gruyere, do you think Brie or mozzarella would work?
Hi Y-Quyen – Yes, absolutely.
Can these be made ahead of time and cooked later?
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!
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
I think those other cheeses would be great as well! Thank you Rosie!
Are these ok cold? Doing a buffet.
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!
Well, mine didn’t come out this pretty, but they were delicious. Thank’s for sharing!
Hi Robin, I’m so happy to hear that!
Allergic to egg is there another way omit the egg wash
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!
Made bundles for friends, and and they loved them. So easy and tasty!
Yay, So happy to hear that!
Gorgeous- even cold I enjoyed them
Yay! So happy you loved them. Thanks Christine!
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.
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!
These were delicious! Thank you for sharing the recipe
Yay! I’m so happy to hear that! Thanks Christina!
Can you create a pun for this recipe? I want to make it but don’t want to lose it! Thank you!
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/ 🙂