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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles are baked at 400°F until the pastry is puffed and deep golden brown. Asparagus spears wrapped in prosciutto are spiraled in cheese-lined pastry strips for an easy handheld snack.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 sheet puff pastry Thawed.
Asparagus and prosciutto
  • 12 asparagus spears Trim woody ends.
  • 6 prosciutto slices Halved lengthwise.
Cheese and seasonings
  • 0.5 cup Boursin or garlic herb cheese Softened.
  • 0.25 cup grated Parmesan
  • 1 large egg Beaten with water for egg wash.
  • 1 tbsp water Mixed with egg.
  • 1 tsp lemon zest
  • black pepper To taste.
  • flaky sea salt For finishing.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
Cut and fill the pastry strips
  1. Roll the puff pastry into a 10x12-inch rectangle, then cut into 12 strips about 1 inch wide.
  2. Spread a thin layer of herb cheese on each strip, then sprinkle Parmesan and black pepper over the top.
Wrap asparagus and form bundles
  1. Wrap each asparagus spear in a half slice of prosciutto.
  2. Wind a pastry strip in a spiral around each wrapped spear, placing the cheese side in, then set the bundles on the baking sheet.
Bake and finish
  1. Brush the pastry with egg wash.
  2. Bake for 16-18 minutes, until the bundles are puffed and deep golden brown, with visible pastry layers set and browned.
  3. Finish with lemon zest and flaky sea salt, then serve warm while the pastry is crisp.

Notes

For the flakiest texture, keep the pastry strips chilled while you assemble the bundles (work quickly, and if your kitchen is warm, refrigerate the tray for 5-10 minutes before baking). Store leftovers in an airtight container in the fridge up to 2 days; reheat on a sheet pan at 375°F for 6-8 minutes to re-crisp. Freezing isn’t recommended because puff pastry can lose its flaky structure after thawing. For a different flavor direction, use garlic herb cheese or cream cheese blended with chopped herbs in place of Boursin.