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These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea! Perfect for Easter, Mother’s Day or any other spring brunch!
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.


Ends trimmed from 2 bunches of asparagus (12-16 ounces).
2 tablespoons extra virgin olive oil
Kosher salt
4 sheets frozen puff pastry, thawed
16 ounces Gruyere shredded
24 slices of prosciutto
2 egg beaten


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Preheat oven to 425°F Use parchment paper to line a sheet pan.

Roll the puff pastry to about twice the original size on a floured surface. Cut into six squares by slicing the edges. (I use a pizza cutter to do this).

Season asparagus with olive oil and salt.

Place a slice of prosciutto onto the top of the square to make the bundles. I cut the prosciutto in half to make it fit on the square. Follow with 3-4 asparagus stalks (depending on the size of your serving) and 1-2 tablespoons cheese.

Two opposite corners of the puff pastry squares should be lifted and wrapped around the asparagus. Press to seal. Use egg wash to brush puff pastry. Add salt and pepper as needed.

Bake puff pastry until golden brown and puffy, approximately 12- 15 minutes. Serve immediately

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