Prosciutto Asparagus Puff Pastry Bundles

Puff Pastry One of the reasons I love puff pastry is that it is such a great way to make an easy but elegant appetizer.  I use it all the time, like for these Sausage Cream Cheese Bites or this Mushroom Gruyere Tart.  These Puff Pastry Bundles have asparagus, Gruyere and Prosciutto and make a perfect savory appetizer or brunch recipe.

What is Puff Pastry?

Puff Pastry is a dough made of flour, water, salt and butter.  When baked, it results in a light, flaky pastry, and can be used for sweet or savory recipes.  It is sold pre-made in the frozen foods section of the grocery store, usually near the frozen pie crusts.
What can I use instead of puff pastry?

Although puff pastry is my preferred ingredient for these puff pastry bundles, you can substitute crescent roll dough in a pinch.  I do think that puff pastry has a better taste and texture, however.  I do not recommend substituting phyllo dough.  Phyllo dough is much more flaky and doesn’t have the right texture for this recipe.

How to use puff pastry

The most important thing to remember when using puff pastry is that you don’t want it to get too warm.  If should be thawed from frozen, but not left out at room temperature for very long.  I like mine to warm up just enough so that I can roll it out, so 30-40 minutes at room temperature.  If the puff pastry is too warm, it will be difficult to work with, and it won’t puff up as much when baked.

Prosciutto Asparagus Puff Pastry Bundles
These little bundles look amazingly delicious! Can’t think of anything better to welcome Spring!

Servings: 8 bundles
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

Ingredients

•     1 small bunch asparagus , woody ends removed (about 1/2 lb, 225 grams)
•     1 sheet puff pastry , thawed if frozen
•     8 slices pancetta , see Note (2 oz, 56 grams)
•     1/4 cup Parmesan cheese , grated (30 grams)
•     Salt and pepper
•     1 tablespoon olive oil
•     1 large egg + 1 tablespoon water , for egg wash

Instructions

1. Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
2. Out a lightly floured surface, roll the puff pastry out to a large rectangle about about twice its size. Square off edges and cut into 8 squares or rectangles.
3. Toss asparagus in olive oil and sprinkle lightly with salt and pepper.
4. To make the bundles, take a square of puff pastry and brush with egg wash. Place slice of pancetta on top, followed by 3-4 stalks of asparagus (depending on size) and parmesan cheese. Wrap pancetta around asparagus, then wrap with the puff pastry. Make sure the puff pastry overlaps some and press to seal. Brush puff pastry with more egg wash.
5. Bake until puff pastry is golden and puffed, about 12 minutes. Serve immediately.

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