Prosciutto Asparagus Puff Pastry Bundles
These flavor packed prosciutto asparagus puff pastry bundles are a perfect appetizer or side dish for any occasion. Fresh asparagus spears get wrapped in prosciutto, sprinkled with gruyere cheese, bundled into puff pastry and baked to flaky perfection!
This may be one of the easiest (and best tasting) side dishes or appetizers you can make! It pairs a number of flavors and textures and can easily be made ahead, then baked off right before you're ready to serve.
The fresh asparagus stands up perfectly to the salty prosciutto, plus let's not forget about the sharp gruyere cheese. Oh, and that super flaky puff pastry. You can make these with my homemade rough puff pastry or just buy store bought puff pastry!
I also like to make these Spinach Feta Pinwheels for a quick appetizer or side dish, if you're looking for additional ideas!
The recipe makes twelve prosciutto asparagus puff pastry bundles. This can easily be halved if you don't need that many!
- Puff pastry. Two sheets are needed for the full recipe. You can use my rough puff pastry recipe or just buy store bought. Note that all-butter puff pastry will taste the best, if you can find it!
- Prosciutto. One piece per bundle.
- Fresh Asparagus. Look for stalks with medium thickness!
- Gruyere cheese. This is a great, sharp option. You could also use mozzarella, goat cheese, Boursin, or Parmesan.
- Egg. Just one - for the egg wash. This helps the puff pastry develop a nice color!
How to make the Prosciutto Asparagus Puff Pastry Bundles
STEP 1: Line two large baking sheets with parchment paper and preheat the oven to 400℉/205℃.
STEP 2: Trim the ends off of the asparagus and grate the gruyere cheese.
STEP 3: Bunch 3-5 stalks of asparagus together, then wrap each bunch in one slice of prosciutto and brush lightly with olive oil.
STEP 4: Roll out each sheet of puff pastry and cut into 6 pieces.
STEP 5: Lay the asparagus bundles on top of each piece of puff pastry, add cheese, and wrap to close.
STEP 6: Brush all of the puff pastry bundles with egg wash, then bake for 20-25 minutes until golden brown.
If you aren't a fan of prosciutto, you could also use parma, thinly sliced ham, or even bacon. If using bacon, cook until most of the fat has been rendered out, then cool on a paper towel and wrap around the asparagus bundles.
Make ahead instructions
The prosciutto asparagus puff pastry bundles can be made a day in advance. Follow all instructions (omitting the olive oil) up to baking, then store the pre-baked bundles on a parchment lined baking sheet covered in plastic wrap.
Brush the tips and bases of the asparagus with oil, then bake according to instructions directly from the fridge.
TIP Slightly pull on the top corner of the puff pastry when closing it. Try to get it down toward the side - this helps keep it sealed best.
TIP Do NOT add salt to the asparagus. Prosciutto is quite salty, so the dish cannot take any additional salt. If you find it too salty, you can cut the prosciutto in half.
Storing and Freezing
The prosciutto asparagus puff pastry bundles should be served immediately and are best enjoyed the day they're made.
Store the baked bundles covered in the fridge for one day and reheat in a 400℉ oven for 5-7 minutes.
More Savory Recipes
- Spinach and Feta Pinwheels
- Reuben Hand Pies
- Smoked Salmon and Spinach Quiche
Prosciutto Asparagus Puff Pastry Bundles
- 2 sheets puff pastry homemade rough puff or store bought
- 2 bunches fresh asparagus medium sized thickness
- 12 pieces prosciutto
- 1 cup Gruyere cheese shredded (8oz)
- 1/2 teaspoon cracked black pepper
- Large egg for egg wash, whisked with a splash of water
- Preheat the oven to 400℉/200℃ and line two large baking sheets with parchment paper.
- Shred the cheese and trim the woody ends off of the asparagus. To do this, pull one piece of asparagus and bend it at the bottom third of the stalk - it will naturally break off at the non-woody section. Cut all spears to this length.
- Bunch together about 4 spears of asparagus and wrap the centers of each bundle in a piece of prosciutto. I like to do this before prepping the puff pastry so the pastry stays as cold as possible. Then, brush the tips and bases of the asparagus with olive oil and sprinkle with black pepper.
- Roll out the puff pastry sheets so they are significantly thinner (less than ⅛" thick), and brush off any excess flour. Trim the edges and cut each sheet into 6 squares.
- To assemble, add the asparagus prosciutto bundle centered on the puff pastry square (in a diamond shape, so when wrapped the corners will meet rather than the sides) then top with 1-2 tablespoons Gruyere cheese.
- Fold the first corner over top, then add a dab of water to the underside of the top corner and press down to seal. Repeat with the remaining bundles and pastry.
- Arrange the bundles on a parchment lined baking sheet, then brush on a touch of egg wash over the pastry.
- Bake for about 20-25 minutes, or until the pastry is golden.
- Serve immediately.
- Add the bundles to the fridge for about 10 minutes before baking, if you have the time. This will result in the flakiest pastry after baking.
- This recipe is best enjoyed immediately after it is made. Store the baked bundles in the fridge for 1-2 days, reheating in a 400℉ oven until hot.
- Do not add salt to the asparagus. Prosciutto is quite salty, so the recipe cannot take any additional salt. The prosciutto can also be cut in half and wrapped around the spears, if desired.