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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles bake until the pastry is puffed and deep golden, with tender asparagus and Parmesan tucked inside. Dijon mustard and folded pastry corners make each bundle a savory, easy-to-serve appetizer.
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Prep Time 20 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (17.3 oz) puff pastry frozen, thawed
  • 1 lb asparagus medium, woody ends trimmed
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp Dijon mustard
  • 8 prosciutto thin slices
  • 0.5 cup Parmesan cheese finely grated
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Heat the oven to 400°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Cut each puff pastry sheet into 4 equal squares.
  4. Arrange 4 squares on each prepared baking sheet.
  5. Toss the asparagus with the olive oil, salt, and pepper.
  6. Divide the asparagus evenly among the pastry squares, trimming spears as needed to fit.
  7. Spread 1 teaspoon Dijon mustard on each square.
  8. Top each square with 1 slice prosciutto, the asparagus, and 1 tablespoon Parmesan.
  9. Fold two opposite corners of each pastry square over the filling so they overlap slightly.
  10. Beat the egg with the water.
  11. Brush the exposed pastry with the egg wash.
  12. Bake for 18 to 22 minutes, swapping the pans’ positions halfway through, until the pastry is puffed and deep golden and the asparagus is tender when pierced.
  13. Let the bundles rest on the pans for 5 minutes before serving.

Notes

For the flakiest results, keep the puff pastry cold while assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the asparagus may lose its texture. For a gluten-free option, use gluten-free puff pastry.