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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!
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! 

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.
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! 

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.
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! 

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.

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! 
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.

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! 

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Asparagus Puff Pastry Bundles

4.61 from 53 votes
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings 12 Servings
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! 

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

Serving: 1Pastry | Calories: 359kcal | Carbohydrates: 20g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 224mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 2.1mg | Calcium: 206mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers, Breakfast, Brunch
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

 

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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159 Comments

  1. 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

    1. 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!

    2. 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)

  2. 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!

    1. 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!

  3. 5 stars
    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.

  4. 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.

  5. 5 stars
    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.

    1. 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.

  6. 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.

  7. 5 stars
    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.

  8. 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.

    1. 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.

    1. 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.

  9. 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 🙂

  10. 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! 😁

  11. Very simple to make and so delicious!! Will definitely make again!! Thank you for sharing this gift of yours!!