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asparagus prosciutto puff pastry tarts

Prosciutto Asparagus Puff Pastry Bundles

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!
4.99 from 58 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine American
Servings 8 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!
Keyword Easter, Mother's Day, Spring
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