Pastry-based appetizers are always one of the highlights of a good party. The following recipe is slightly more unusual than the typical ham and cheese pastries on offer at such events though. Asparagus, prosciutto, gruyere cheese, and thyme all work together to offer a gourmet taste in every bite.
These puff pastry appetizers might be impressive and delicious but you’ll be happy to know they’re also easy to make. There’s nothing not to love!
Grab some frozen puff pastry from the grocery store and let it thaw just before you want to make these prosciutto asparagus pastries. The rest of the recipe just involves adding the fillings and rolling the pastries up. And then they just need some time in the oven and they’re ready to enjoy!
These cute little bites will be one of the most popular things on your buffet table and you can also enjoy them cold, added to a box lunch or even enjoyed when you crave a late-night savory snack.
Why You’ll Love the Recipe:
There are literally hundreds of different savory pastries you can make for events, special occasions, or even just to spoil the family. This is one of the best ones though. You’ll find it simple to prepare because it’s based on thawed pastry dough, and the flavor is amazing. The asparagus, Gruyere, and prosciutto make such a wonderful trio of fillings.
How to Serve Them:
These are great served warm or chilled, as part of a buffet table spread, or as a tasty snack.
Ingredients:
- Prosciutto
- Asparagus
- Dried thyme
- Olive oil
- Egg beaten
- Puff pastry thawed
- Salt and pepper to taste
- Gruyere cheese grated
How to make Cheesy Asparagus Puff Pastry Bundles:
Heat the oven to 425 degrees.
Roll the puff pastry sheets out onto a lightly floured surface, and cut each one into 6 evenly sized squares.
Add the asparagus to a mixing bowl, and drizzle with the olive oil.
Sprinkle the asparagus with thyme and salt and pepper to taste.
Place a piece of prosciutto into the center of each piece of puff pastry.
Top with 3-4 spears of asparagus and 2 Tbsp of cheese.
Fold opposite ends of each square up to cover the asparagus filling, and pinch closed to seal.
Brush the tops of the bundles with the beaten egg.
Place the bundles onto a parchment-lined baking sheet, and bake for 12-15 minutes.
Asparagus, Gruyere cheese, and prosciutto combine with aromatic thyme and puff pastry to make these wonderful little treats. They’re so much nicer than any frozen pre-made pastries and they’re a breeze to prepare too.
Cheesy Asparagus Puff Pastry Bundles
Ingredients
- 12 Slices of prosciutto
- 1 Bunch of asparagus trimmed
- 1 tsp. Dried thyme
- 1 Tbsp. Olive oil
- 1 Egg beaten
- 2 Sheets of puff pastry thawed
- Salt and pepper to taste
- 8 oz. Gruyere cheese grated
Instructions
- Heat the oven to 425 degrees.
- Roll the puff pastry sheets out onto a lightly floured surface,and cut each one into 6 evenly sized squares.
- Add the asparagus to a mixing bowl, and drizzle with the olive oil.
- Sprinkle the asparagus with the thyme and salt and pepper to taste.
- Place a piece of prosciutto into the center of each piece of puff pastry.
- Top with 3-4 spears of asparagus and 2 Tbsp of the cheese.
- Fold opposite ends of each square up to cover the asparagus fulling, and pinch closed to seal.
- Brush the tops of the bundles with the beaten egg.
- Place the bundles onto a parchment lined baking sheet, and bake for 12-15 minutes.
Can You Make Them Ahead?
You can but keep in mind they’re at their best served the same day.
Storage Instructions:
These tasty asparagus pastry treats will keep for a few days in an airtight container at room temperature or, if the weather is hot, in the fridge. They will dry out a bit over time, so they’re nicer served within a day or so of baking.
Variations and Substitutions:
You can use honey roast ham instead of prosciutto or another kind of cheese in place of the Gruyere. As for the asparagus, sometimes you might spot white asparagus if it’s in season. You can use this variety but you must peel it first. White asparagus has a chewy, woody skin around it. You don’t need to peel the green type of course – just snap the woody ends off.
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