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
Equipment
- parchment paper
- baking sheet
Ingredients
- 1 sheet puff pastry, thawed
- 6 large sliced prosciutto
- 24 asparagus spears
- 6 oz Gruyère or Vermont White Cheddar, grated
- Dijon mustard
Instructions
- 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