Description
These elegant puff pastry bundles are filled with tender asparagus and salty prosciutto, wrapped in flaky pastry for a perfect appetizer or light meal. Easy to make yet impressive enough for special occasions.
Ingredients
Scale
For the Crust:
- For the pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For the filling:
- 12 medium asparagus spears, trimmed
- 6 slices prosciutto, halved lengthwise
- 4 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1/2 tsp black pepper
- For garnish:
- Flaky sea salt
- Freshly ground black pepper
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. In a small bowl, mix cream cheese, Dijon mustard, lemon zest, and black pepper until smooth.
- 3. Roll out puff pastry on a lightly floured surface to a 12×9 inch rectangle. Cut into 6 equal rectangles.
- 4. Spread about 1 tablespoon of cream cheese mixture in the center of each pastry rectangle.
- 5. Wrap 2 asparagus spears with a prosciutto half, then place on top of the cream cheese.
- 6. Fold the pastry over the filling, sealing edges by pressing with a fork. Brush with egg wash.
- 7. Bake for 18-20 minutes until golden brown. Sprinkle with flaky salt and pepper before serving.
Notes
For best results, use cold puff pastry and work quickly to prevent it from becoming too soft. You can substitute the asparagus with green beans if preferred. These can be assembled 2 hours ahead and refrigerated before baking.