Take-out Tuesday, Cheesy Asparagus & Prosciutto Pastries

the Painted Apron

4 years ago

This recipe checks a lot of the positive boxes

It’s easy to make ✅

You can make it in advance ✅

It can be an appetizer, a brunch dish, ✅ ✅

a side dish with soup or salad, ✅ ✅

or a side with just about any meat, chicken or fish ✅ ✅ ✅

Only a few ingredients,

asparagus, prosciutto, cheese, mustard and puff pastry

Cut the puff pastry into 12 squares

Add a smear of mustard on the diagonal

Fold prosciutto and place it on top of the mustard

Now top with asparagus spears

I used 2 spears cut in half on each square

Top with a generous amount of grated cheese

Fill a small bowl with water to wet your finger tip

Bring one corner of dough up and over asparagus,

and wet the outside of the dough corner

Wet the opposite corner and bring it up and over

the first corner and press dough together

forming an open ended log

At this point you can cover and refrigerate for baking later if desired

Right before baking brush the dough with beaten egg

so it will have a glossy finish, if desired

Bake at 400 degrees for 12-15 minutes

When pastries are almost done, top with reserved cheese

and return to oven for several minutes to melt cheese

and dough is puffed and golden

I adapted this recipe from Plain Chicken and Fox and Briar

Cheesy Asparagus & Prosciutto Pastries

This recipe is easy to prepare and can be used as an appetizer, a brunch dish, a side with soup, salad, meat, chicken or fish

Course Appetizer, Brunch, Side Dish

Cuisine American

Keyword asparagus appetizer, elegant appetizer, prosciutto and asparagus pastries, puff pastry rolls

Prep Time 20

Cook Time 17

Servings 12 pastries

Cut pastry into 12 squares
Place a smear of mustard on the diagonal in the middle of each square
Tear prosciutto slices in half and fold over to fit on the squares and place on top of mustard
Break off tough ends of asparagus and then cut spears in half. Place 4 pieces, 2 tops and 2 bottoms on top of prosciutto on each square.
Top asparagus with a generous amount of grated cheese, reserving 2 oz. for finishing.
Fill a small bowl with water to wet your finger tip. Bring one corner of the dough up and over asparagus, and wet the outside of the dough corner with your finger. Wet the opposite corner and bring it up and over the first corner and press dough together forming an open ended log.
The pastries can be covered and refrigerated until baking later if desired.
Right before baking, brush pastries with beaten egg for a glossy finish if desired.
Bake at 400 degrees for 15 minutes then top with reserved cheese. Return to oven for 2-3 minutes to melt cheese and until dough is puffed and golden