These Prosciutto Asparagus Puff Pastry Bundles ar a straightforward and stylish course or brunch idea! Excellent for Easter, Mother’s Day or the other spring brunch!
One of the explanations I like puff pastry is that it's such an excellent thanks to create a straightforward however elegant course. I take advantage of it all the time, like for these Sausage cheese Bites or this Mushroom Gruyere Tart. These Puff Pastry Bundles have asparagus, Gruyere and Prosciutto and create an ideal savory course or brunch instruction.
Puff Pastry may be a dough fabricated from flour, water, salt and butter. When baked, it leads to a light-weight, flaky pastry, and might be used for sweet or savory recipes. It's sold pre-made within the frozen foods section of the market, sometimes close to the frozen pie crusts.
INGREDIENTS :
- 1 bunch asparagus (about 12-16 ounces) ends trimmed
- 8 ounces Gruyere shredded
- 12 slices prosciutto
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- 2 sheets frozen puff pastry thawed
- 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.
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