Easy as can be and oh so flavorful! A beautiful appetizer that will wow your crowd. Literally so easy that the most novice cook can make it.
Asparagus and Prosciutto Puff Pastry Pockets
Servings: 1 dozen
- 1 large bunch asparagus
- 5 ox proscuitto slices
- 6 oz Gruyère cheese grated
- 2 sheets puff pastry
- 1 egg
- 1 Tbsp milk
- Olive oil
- Kosher salt
- Black pepper
- Fresh basil
- Preheat oven to 350 degrees.
- Trim off asparagus ends. An easy way to do this is to take one spear and gently bend it until it breaks. The spot where it naturally breaks is a great proxy for where you should trim all of the asparagus. Drizzle with olive oil and sprinkle with salt and pepper.
- Roll out puff pastry with rolling pin into a thin and even rectangle. (Note, it will only get about 1” longer in either direction after rolling). Cut each sheet into 6 equal rectangles for a total of 12 rectangles. Set aside.
- Line baking sheet with parchment paper. Place puff pastry rectangles on parchment. Lay 1 pieces of prosciutto in center of pastry dough. Fold over so it doesn’t overlap the edges. Lay 2-3 spears of asparagus on top. Note, you will want the asparagus to lay diagonally across the pastry dough so not too much overlaps the edges. Top with Gruyère cheese.
- Grab two opposite edges of pastry and pull towards center. As edges touch, cover toppings and pinch to hold. Repeat with all squares. Note, you can use a fork to help lunch together by gently pressing down on dough.
- In a small bowl, whisk together egg and milk. Using a pastry brush, brush all exposed edges of dough with egg wash. This will help ensure a golden brown color.
- Sprinkle tops with more Gruyère cheese. Season with more black pepper.
- Bake 20-25 minutes. Garnish with fresh herbs.