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PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES (APPETIZER)

This Prosciutto Asparagus Puff Pastry bundle is an easy and elegant appetizer or brunch! Perfect for Mother's Day or other spring brunches!



PUFF CAKE RECIPES
One of the reasons I like puff pastry is a great way to make an easy but elegant appetizer.

WHAT IS A PUFF PASTRY?
Puff Pastry is a dough made from flour, water, salt, and butter. When baked, it produces a cake that is light, flaky, and can be used for sweet or savory recipes. It is sold pre-made in the frozen food section of the grocery store, usually near-frozen pie skins.

WHAT CAN I USE FROM PUFF PASTRY?
Although puff pastry is my preferred ingredient for this puff pastry bundle, you can replace the crescent roll dough in an emergency. But I think puff pastry has a better taste and texture. I do not recommend replacing the phyllo dough. The phylum dough is much more crispy and lacks the right texture for this recipe.

HOW TO USE PUFF PASTRY
The most important thing to remember when using puff pastry is you don't want it to get too warm. If it must be thawed from freezing, but not left at room temperature for too long. I like mine to heat enough so that I can remove it, so 30-40 minutes at room temperature. If the puff pastry is too warm, it will be difficult to work on, and won't expand as much as it is baking.

CAN THE FOOD OPENER OF PUFF PASTRY BE MADE FURTHER?
It's best served fresh, but can be reheated in a 350-degree oven for about 10 minutes, or until warm.

INGREDIENTS

  • 1 bunch of asparagus (about 12-16 ounces) ends trimmed
  • 1 tablespoon of extra virgin olive oil
  • halal salt
  • pepper
  • 2 pieces of frozen-thawed puff
  • 8 ounces of Gruyere grated
  • 12 slices of prosciutto
  • 1 egg beaten


INSTRUCTIONS

  1. Preheat the oven to 425 ° F. Cover the baking sheet with baking paper.
  2. On a lightly floured surface, roll the puff pastry into a large square about double its original size. Squeeze the edge and cut it into 6 squares. (I use a pizza cutter to do this).
  3. Stir in the asparagus in olive oil and season with salt and pepper.
  4. To make a bundle, place the slices of prosciutto on top of the box. I folded the prosciutto in half so that it fits in the square. Follow with 3-4 sticks of asparagus (depending on size) and 1-2 tablespoons of cheese.
  5. Remove the two opposite corners of the puff pastry box and wrap it around the asparagus and press to close. Apply puff pastry by washing eggs. Sprinkle with more salt and pepper if desired.
  6. Bake until the puff pastry is golden and bloated, about 12-15 minutes. Serve immediately.
This recipe is inspired by foxandbriar

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