Parmesan, Prosciutto and Asparagus Bundles
These little bundles take less than 30 minutes from start to finish and are perfect for your next party or backyard barbecue!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 bundles 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
Ingredients
- 2 sheets puff pastry dough, thawed
- 18 slices prosciutto
- 36 spears asparagus, woody ends removed, halved width-wise
- 8 oz. shaved Parmesan cheese
- 1 egg, beaten
- 1 tablespoon olive oil
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees.
- Unfold puff pastry and cut along seams, creating 6 long rectangles out of the two sheets.
- Roll each long rectangle a bit thinner (about 3.25″ wide by 13.5″ long).
- Cut each rectangle into 3 equal size rectangles. This will give you 18 equal size puff pastry rectangles.
- Toss asparagus in olive oil and season with salt and pepper. Line two baking sheets with parchment paper.
- Assemble bundles by dividing the prosciutto evenly between the rectangles. Fold each slice in half so that it fits nicely onto the puff pastry rectangle.
- Then add two spears of asparagus diagonally across the center of each bundle and top that with about about a tablespoon of shaved Parmesan.
- Wrap the opposite corners of the puff pastry around the asparagus, tuck one of the corners underneath and gently press to seal.
- Brush each bundle with the beaten egg wash and bake for 14-16 minutes or until the puff pastry is cooked through and golden brown.
- Garnish with Kosher salt if desired and enjoy!
Notes
Thaw puff pastry in the fridge overnight. Puff pastry comes frozen so it will need to be thawed. The fridge is the best place to do this as it will thaw evenly and remain cold the entire time. Some recipes recommend thawing on the counter for 40 minutes which you can do if you’re in a pinch, but it’s best to plan ahead and thaw the night before.
Puff pastry works best when it’s cold. It’s easier to handle when it’s cold and it bakes up nice and puffy when it’s cold. This mean you’ll have to work quickly when making these. I like to keep one sheet of puff pastry in the fridge while I work with the other. Then while I’m baking the first round of bundles, I’ll roll out and assemble the rest.
Try to handle the puff pastry as little as possible to help it remain as cold as possible. You can even run your hands under cold water (and then dry them off of course) before handling the puff pastry so that your hands don’t warm it up too much. This would be especially helpful if you’re working in a hot kitchen on a warm day.
If you’re making these puff pastry bundles ahead of time, making them according to the recipe directions, but skip the egg wash. Place them on a parchment lined baking sheet, cover them tightly with saran wrap and refrigerate them immediately. When you’re ready to bake them, remove the saran wrap, brush on the egg wash and bake them according the recipe directions.
