These Prosciutto Asparagus Puff Pastry Bundles are a simple and exquisite hors d'oeuvre or informal breakfast thought! Ideal for Easter, Mother's Day or some other spring informal breakfast!
Puff Pastry is a mixture made of flour, water, salt and margarine. At the point when prepared, it brings about a light, flaky cake, and can be utilized for sweet or appetizing plans. It is sold pre-made in the solidified nourishments area of the supermarket, more often than not close to the solidified pie coverings.
Albeit puff baked good is my favored element for these puff baked good packages, you can substitute bow move batter when absolutely necessary. I do feel that puff baked good has a superior taste and surface, be that as it may. I don't prescribe substituting phyllo batter. Phyllo mixture is significantly more flaky and doesn't have the correct surface for this formula.
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 oven to 425°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
- Toss asparagus in olive oil and season with salt and pepper.
- To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
- Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.
- Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
For more detail : bit.ly/2BQk2Xh
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