I love a snack that feels fancy but comes together fast. Asparagus Puff Pastry Bundles are my go to when I want a pretty plate with little fuss. I make them when friends drop by or when I want a small treat after a long day.
My Dad James taught me to wrap food like a present, and these bundles feel just right when I hand them to guests.
Your Ingredients List
- 1 bunch asparagus (about 12-16 ounces) (ends trimmed)
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- 2 sheets frozen puff pastry (thawed)
- 8 ounces Gruyere (shredded)
- 12 slices prosciutto
- 1 egg (beaten)
My Go-To Equipment
I keep my tools simple and steady. I use a rimmed sheet pan lined with parchment for even bake and easy clean up. I use a rolling pin to stretch the puff pastry and a pizza cutter to cut neat squares. A small bowl for the egg wash, a pastry brush, and a box grater for the cheese round out my kit. I also like to have a kitchen timer, because I do not like to over bake these.
The Simple Steps to Follow
- Preheat the oven to 425°F and line a sheet pan with parchment.
- Lightly flour your work surface.
- Roll each puff pastry sheet into a larger rectangle.
- Square the edges and cut the pastry into 6 squares.
- Toss the asparagus with olive oil, salt, and pepper.
- Lay a slice of prosciutto on each pastry square.
- Add 3 to 4 asparagus stalks on top of the prosciutto.
- Sprinkle 1 to 2 tablespoons of Gruyere over the asparagus.
- Lift two opposite corners of the pastry and wrap around the asparagus.
- Press the seams to seal each bundle gently.
- Brush each bundle with beaten egg for a golden top.
- Sprinkle a little more salt and pepper if you like.
- Bake the bundles for 12 to 15 minutes until puffed and golden.
- Let the bundles rest for a minute or two then serve warm.
Healthy Twists on a Classic
I like to keep things light while keeping the fun. For a leaner take I swap the Gruyere for a lower fat cheese or use a modest amount of Parmesan for a sharp hit that goes a long way. You can also wrap just one layer of prosciutto instead of two to cut salt and fat. For added color and fiber, serve the bundles with a warm salad of roasted carrots and asparagus, like the one I often mention in my notes on roasted asparagus and carrots side. I also sometimes add a smear of Dijon on the pastry square before I add the prosciutto for a warm tang.
Serving Suggestions From My Table
I serve these bundles straight from the oven so the pastry stays crisp. They pair well with a simple green salad or a slaw with citrus to cut the richness. For a brunch spread, I place them next to soft scrambled eggs and toasted sourdough. If I want a sweet finish, I bring out cream puffs I make for guests and they always vanish fast — I wrote about them in my notes on strawberry cream puffs. For a dinner party, I set them on a large board with lemon wedges and a bowl of herbed yogurt for dipping.
Getting It Just Right
Timing is key with puff pastry. I make sure my pastry stays cold until I bake. If the pastry gets warm it will not puff as well and the layers will flatten. Keep your oven fully preheated and avoid opening the door while they bake. I use a light egg wash to get a deep golden color but I do not over brush, because too much egg can cause soggy spots. Check the bottom of one bundle for a crisp base before you pull the sheet pan from the oven. If the asparagus stalks are very thick, I trim a bit so they tuck into the pastry without forcing it.
How to Store Leftovers
If I have leftovers I cool them completely on a wire rack and then place them in an airtight container. I keep them in the fridge for up to two days. To reheat, I pop them in a 350°F oven for 6 to 8 minutes until heated through and crisp again. I avoid the microwave because it makes the pastry soft. For a make ahead move, I assemble the bundles and freeze them on a tray. Once firm I transfer them to a freezer bag and bake from frozen, adding a few extra minutes to the bake time.
Enjoy Every Moment
I pay attention to the little acts that make food feel warm. I set the table simply, light a small candle, and move at a calm pace. These bundles are small treats that let me slow down and enjoy a quick bite with the people I love.
A Few Common Questions
[FAQ Question 1 including the recipe name]
How do I store and reheat Asparagus Puff Pastry Bundles so they stay crisp? I cool them fully, then store in the fridge in an airtight container for up to two days. I reheat in a 350°F oven for 6 to 8 minutes to bring back the crisp shell.
[FAQ Question 2 including the recipe name]
Can I use a different cheese in Asparagus Puff Pastry Bundles? Yes. I use Gruyere for its melt and taste, but you can use sharp cheddar, Parmesan, or a low fat cheese. Use a little less if the cheese is salty.
[FAQ Question 3 including the recipe name]
Can I make Asparagus Puff Pastry Bundles ahead of time? Yes. I assemble them and freeze on a tray until firm, then move them to a freezer bag. Bake them from frozen and add a few minutes to the bake time so the pastry heats through and puffs.
Print
Asparagus Puff Pastry Bundles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Fancy yet easy-to-make asparagus bundles wrapped in puff pastry, filled with prosciutto and Gruyere.
Ingredients
- 1 bunch asparagus (about 12–16 ounces) (ends trimmed)
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Pepper
- 2 sheets frozen puff pastry (thawed)
- 8 ounces Gruyere (shredded)
- 12 slices prosciutto
- 1 egg (beaten)
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment.
- Lightly flour your work surface.
- Roll each puff pastry sheet into a larger rectangle.
- Square the edges and cut the pastry into 6 squares.
- Toss the asparagus with olive oil, salt, and pepper.
- Lay a slice of prosciutto on each pastry square.
- Add 3 to 4 asparagus stalks on top of the prosciutto.
- Sprinkle 1 to 2 tablespoons of Gruyere over the asparagus.
- Lift two opposite corners of the pastry and wrap around the asparagus.
- Press the seams to seal each bundle gently.
- Brush each bundle with beaten egg for a golden top.
- Sprinkle a little more salt and pepper if you like.
- Bake the bundles for 12 to 15 minutes until puffed and golden.
- Let the bundles rest for a minute or two then serve warm.
Notes
Keep puff pastry cold before baking for best results. Leftovers can be stored for up to two days and reheated in a 350°F oven for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bundle
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: asparagus, puff pastry, appetizer, easy recipes, fancy snack