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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles bake until the pastry is puffed and golden, with tender asparagus and savory Parmesan tucked inside. Wrap each bundle in a pastry square and bake on two sheets for an easy, flaky appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed according to package directions
  • 24 asparagus spears medium, about 1 pound, woody ends trimmed and cut into 5-inch lengths
  • 8 prosciutto thin slices
  • 0.5 cup Parmesan cheese finely grated
  • 1 egg large
  • 1 tbsp water
  • 0.25 tsp ground black pepper

Equipment

  • 2 large rimmed baking sheets

Method
 

  1. Heat the oven to 400°F and line 2 large rimmed baking sheets with parchment paper.
  2. Unfold the puff pastry sheets and cut each into 4 roughly 5-inch squares.
  3. Place 3 asparagus spears together and wrap them with 1 slice of prosciutto; repeat to make 8 bundles.
  4. Sprinkle Parmesan over the center of each pastry square, set a bundle diagonally on top, and season the asparagus with black pepper.
  5. Fold two opposite pastry corners over each bundle and press to secure.
  6. Beat the egg with the water and brush the pastry with the egg wash.
  7. Arrange 4 bundles on each baking sheet, leaving space between them.
  8. Bake on the upper and lower oven racks for 20–25 minutes, switching and rotating the sheets halfway through, until the pastry is puffed and golden and the asparagus is tender.
  9. Let the bundles rest on the baking sheets for 5 minutes before serving.

Notes

For the flakiest pastry, make sure the asparagus is dry before wrapping. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the pastry can lose its crisp texture. For a vegetarian option, omit the prosciutto.