These delicious Prosciutto Asparagus Puff Pastry Bundles are so easy to make and are fantastic for brunch or an afternoon snack. They make a wonderful addition to your spring holiday menu, perfect for Easter and Mother's Day!
I love recipes that look and taste special but are secretly so easy to throw together. And flaky puff pastry is a great tool for doing just this! These Prosciutto and Asparagus Puff Pastry Bundles have a touch of dijon mustard and freshly grated gruyere cheese for a breakfast, brunch or snack you will love.
These make a terrific addition to an Easter or Mother's Day menu! They are great as an appetizer or side dish. Enjoy!
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Equipment
For this recipe you will need:
- Parchment paper lined baking sheet: The easiest way to get parchment paper to lay flat is to crinkle it up before placing on the baking sheet.
- Cutting board and sharp knife: You can also use a pizza cutter for cutting the puff pastry.
- Pastry brush: I love this OXO Good Grips Silicone pastry brush.
Ingredients
- Puff pastry: Frozen puff pastry makes this recipe so simple. I love using Pepperidge Farm Puff Pastry, but your favorite brand will do. Just make sure not to let it thaw too much before baking.
- Asparagus: You will need fresh (not frozen) asparagus for this recipe. In season, medium sized asparagus is best.
- Gruyere cheese: I love the flavor of gruyere cheese in this recipe. But if you can't find any feel free to substitute Swiss cheese or another cheese of your choice.
- Prosciutto: Good quality prosciutto works great in this recipe. If you can't find any you can substitute parma ham or another high quality ham.
- Dijon mustard
- Egg
- Olive oil
- Salt & pepper
- Flaky sea salt (optional): I love sprinkling a little Maldon Flaky Sea Salt on top of the puff pastry, but this is totally optional.
Step- by-Step Photos
Allow the puff pastry to thaw until pliable but still cold and roll out into a large rectangle.
Toss the asparagus with olive oil, salt and pepper. Then wrap bundles of 3 asparagus with 1.5 slices of prosciutto.
Cut puff pastry into even rectangles. Then add dijon mustard to the center of each piece of pastry and top with one prosciutto asparagus bundle.
Fold one corner of the pastry over the asparagus bundle. Then brush some egg wash on the opposite corner and fold over the top. Press to seal.
Brush the tops of the sealed puff pastry bundles with egg wash and top with freshly cracked black pepper and a pinch of flaky sea salt (if desired).
Bake at 425 degrees F for 15-20 minutes until golden brown and cooked through. Enjoy!
Recipe FAQs
If you can't find prosciutto you can substitute with parma ham or another high quality sliced ham.
If you can't find gruyere cheese then feel free to substitute with Swiss cheese or another cheese of your choice.
Absolutely! I personally prefer using frozen just to make things easier but feel free to make your own.
While you can reheat and enjoy the next day, this is a recipe that is best made fresh.
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Made these Prosciutto Asparagus Puff Pastry Bundles? Let me know what you think in the comments!
Recipe
Prosciutto Asparagus Puff Pastry Bundles
Equipment
- parchment lined baking sheet
- Cutting board and knife
- pastry brush
Ingredients
- 2 sheets of puff pastry, thawed but still cold
- 2 bunches of asparagus About 24 medium stalks, or 32 small stalks
- 12 slices of prosciutto Substitute parma ham if desired
- 1 cup gruyere cheese, shredded
- 4 teaspoon dijon mustard
- 1 egg
- olive oil
- salt & pepper
- flaky sea salt Optional
Instructions
- Take your puff pastry out of the fridge to thaw until just pliable but still cold. Preheat the oven to 425 degrees F.
- Shred the cheese. Set aside. Wash the asparagus and trim the ends. The drizzle with a little olive oil and sprinkle with a pinch of salt and pepper. Wrap asparagus, 3 stalks at a time, in 1.5 slices of prosciutto until you have 8 separate bundles.
- Once the puff pastry is pliable, use a rolling pin to roll each piece out to a large rectangle. Cut each piece into fourths, so you have 8 rectangle shaped pieces of puff pastry in total. In the center of each piece of puff pastry spread about half a teaspoon of dijon mustard. Then lay one prosciutto asparagus bundle in the center of each puff pastry rectangle diagonally. Then top each bundle with about 2 tablespoon of shredded gruyere cheese. Crack an egg into a small bowl and whisk. Fold the first corner over the asparagus bundle then brush the opposite corner with a little egg wash. Fold that over the first corner and press to seal. Repeat this process with each piece of puff pastry.
- Arrange the pastry bundles on a parchment lined baking sheet and brush the egg wash on top of each pastry. Then top with a little freshly cracked black pepper and a pinch of flaky sea salt if desired.
- Bake at 425 degrees F for 15-20 minutes or until the puff pastry is golden brown and cooked through. Remove from the oven and serve warm. Enjoy!
Deb
How lovely and looks delicious! I wonder if this recipe could be adapted into a bite size portion and used for afternoon tea? If anyone has suggestions for trying this, I would love to try it.
DK
This was such a deliciously savory puff pastry! I doubled the amount of Dijon mustard to get some extra tang in the flavor!
Tisha
I'm obsessed with these! They really just hit the spot some days!
Juyali Nortman
This recipe had all my favorite ingredients! wow. So delicious. This is now my new fav recipe to bring to parties. It turned out perfect. Thank you for this yummy recipe.
Helen at the Lazy Gastronome
These bundles made a perfect addition to our Spring brunch! They are simple, beautiful and delicious!
Deb
Can I make these a day ahead?
jamjarkitchen
Hi Deb - I don't recommend it because they can get soggy after a day. Hope you enjoy!
Denise
Can I replace puff pastry with philo dough?
jamjarkitchen
Hi Denise - To be completely honest I'm not sure how that would work because I've never tried it. But if you give it a go let me know how it turns out. Hope you enjoy!