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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles with flaky, spiral-wound pastry and a herb-cheese center—baked until deep golden. Tender asparagus wrapped in rosy prosciutto peeks out from each end for an elegant snack-style appetizer.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry, thawed
asparagus
  • 12 count thin asparagus spears, woody ends trimmed
prosciutto
  • 6 slice prosciutto, halved lengthwise
boursin or garlic herb cheese
  • 0.5 cup Boursin or garlic herb cheese, softened
parmesan
  • 0.25 cup grated Parmesan
egg
  • 1 large egg, beaten with 1 tablespoon water
lemon zest
  • 1 tsp lemon zest
black pepper
  • 0.25 tsp Black pepper to taste
flaky sea salt
  • 0.25 tsp Flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F and line a baking sheet with parchment paper so the bundles won’t stick.
Cut and season the pastry strips
  1. Roll the puff pastry into a 10x12-inch rectangle, then cut into 12 strips about 1 inch wide.
  2. Spread a thin layer of herb cheese on each strip, then sprinkle with Parmesan and black pepper.
Wrap asparagus and form bundles
  1. Wrap each asparagus spear in a half slice of prosciutto.
  2. Wind a pastry strip in a spiral around each wrapped spear, cheese side in, and place each bundle on the prepared baking sheet.
  3. Brush the pastry with egg wash until the spirals look glossy.
Bake and finish
  1. Bake at 400F for 16-18 minutes until puffed and deep golden brown, with crisp pastry edges.
  2. Finish with lemon zest and flaky salt, then serve warm with bright green asparagus tips visible.

Notes

For best puff, keep the puff pastry cold until it hits the oven and don’t overcrowd the baking sheet. Store leftovers in the refrigerator up to 3 days; rewarm at 350F for 5-7 minutes to re-crisp. Freeze baked bundles up to 1 month and reheat from frozen at 350F until hot. For a lighter option, use low-fat herb cheese or part-skim Parmesan to reduce calories while keeping the creamy filling.