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Asparagus Puff Pastry Bundles

These delightful bundles are made with flaky puff pastry, fresh asparagus, rich Gruyère cheese, and prosciutto, baked to golden perfection for a sophisticated appetizer or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch asparagus (about 12-16 ounces), ends trimmed Use fresh asparagus for the best flavor.
  • 1 tablespoon extra virgin olive oil
  • to taste Kosher salt
  • to taste Black pepper Freshly cracked preferred.
  • 2 sheets frozen puff pastry, thawed Look for it in the freezer section, usually near pie crusts.
  • 8 ounces Gruyère, shredded Can be substituted with Swiss or mozzarella if preferred.
  • 12 slices prosciutto
  • 1 egg beaten Used for egg wash to achieve golden finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. On a lightly floured surface, roll out the thawed puff pastry into a large rectangle, aiming for double the size of its original state. Cut the dough into six equal squares.
  3. In a mixing bowl, toss the trimmed asparagus with olive oil, then sprinkle with kosher salt and freshly cracked pepper to taste.
Assembly
  1. Lay a slice of prosciutto on each puff pastry square, folding it in half for a better fit.
  2. Place 3-4 stalks of asparagus atop the prosciutto, followed by 1-2 tablespoons of shredded Gruyère cheese.
  3. Lift two opposite corners of each puff pastry square and wrap them around the asparagus, pressing the seams to seal each bundle securely.
  4. Brush the tops of the puff pastries with the beaten egg and sprinkle with salt and pepper if desired.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed, with cheese bubbling at the edges.
  2. Serve immediately for the best texture and flavor.

Notes

These bundles should be served hot or warm, paired with a crisp green salad or chilled white wine. Store leftovers in an airtight container for 2-3 days, or freeze for up to 2 months.