Asparagus Puff Pastry Bundles
Delightful bundles of tender asparagus, savory prosciutto, and nutty Gruyere cheese wrapped in flaky puff pastry, perfect for any occasion.
Ingredients
Main Ingredients
- 1 bunch asparagus (about 12-16 ounces, ends trimmed) Fresh asparagus, trimmed
- 1 tablespoon extra virgin olive oil
- to taste Kosher salt For seasoning
- to taste Pepper Freshly cracked
- 2 sheets frozen puff pastry (thawed) Make sure it's fully thawed
- 8 ounces Gruyere (shredded) Can be substituted with other cheeses if needed
- 12 slices prosciutto
- 1 egg beaten For brushing on pastries
Instructions
Preparation
- Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- On a lightly floured surface, roll out the thawed puff pastry until it doubles in size, forming a large rectangle. Use a pizza cutter to square off the edges and cut the pastry into 6 equal squares.
- Toss the asparagus in olive oil, seasoning it generously with kosher salt and freshly cracked pepper to taste.
Assembly
- To assemble the bundles, place a slice of prosciutto on top of each puff pastry square. Fold the prosciutto in half to fit neatly on the pastry.
- Add 3-4 asparagus spears to each square, depending on their size, followed by 1-2 tablespoons of shredded Gruyere cheese.
- Lift the two opposite corners of the puff pastry squares and gently wrap them around the asparagus and cheese, pressing the edges to seal them securely.
- Brush the tops with the beaten egg to give them a golden finish. Sprinkle a little salt and pepper on top if desired.
Baking
- Bake in the preheated oven for about 12-15 minutes or until the pastry is golden-brown and puffed, and the cheese is bubbling at the edges.
- Serve immediately for the best texture and flavor.
Notes
These bundles can be made ahead of time and stored in the refrigerator before baking. Consider serving them hot, garnished with fresh herbs or balsamic glaze.