Easy Prosciutto Asparagus Puff Pastry Bundles
This the asparagus prosciutto Puff Pastry bundles a straightforward and stylish starter or brunch! good for Easter, day or the other spring brunch! There are other menu appetizers like.
One of the explanations i favor Puff Pastry is that it's an excellent thanks to build a straightforward however elegant starter. i take advantage of it all the time, like for this sausage cheese Bites or this mushroom Gruyere tart.
 |
| Easy Prosciutto Asparagus Puff Pastry Bundles |
This Puff Pastry bundle has asparagus, Gruyere and prosciutto and makes an ideal starter or brunch instruction. the foremost vital factor to recollect once mistreatment Puff Pastry is that you just don't need it to be too heat.
If it ought to be liquefied from frozen, however not left at temperature for a protracted time. i favor me to heat up barely enough thus I will roll it out, creating it 30 minutes at temperature. If Puff Pastry is just too heat, it'll be tough to figure with, and can not inflate the maximum amount once baked.
Ingredients:
- 1 bunch asparagus (about 12-16 ounces) ends trimmed
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- 2 sheets frozen puff pastry thawed
- 8 ounces Gruyere shredded
- 12 slices prosciutto
- 1 egg beaten
Instructions:
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
- Toss asparagus in olive oil and season with salt and pepper.
- To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
- Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
