Asparagus and Prosciutto Puff Pastry Pockets

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.

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Asparagus and Prosciutto Puff Pastry Pockets

Course: Appetizers
Keyword: Holiday Entertaining
Servings: 1 dozen
Author: Denise


  • 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

To Serve:

  • 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.
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