Recipes

How to Make Prosciutto & Asparagus

Makes 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

6 squares Pennant Puff Pastry
1 bunch Asparagus (about 12-18 stalks, ends trimmed)
1 tbsp. Extra Virgin Olive Oil
Kosher Salt (to taste)
Pepper (to taste)
8 oz. Gruyère (shredded) – or cheese of choice
5 oz. Boursin Garlic and Fine Herb Cheese
6 Slices Prosciutto
Egg Wash (1 egg + 1-2 tbsp. water)

1. Dough Preparation:

Thaw desired number of squares, sheets or prepare bulk dough according to directions, adapt to 5″ x 5″ size.

2. Makeup:

a. Toss the asparagus in olive oil and season with salt and pepper.

c. Spread Boursin Cheese on Pastry. Place a slice of prosciutto on top of each puff pastry square (folded in half if necessary to fit). Add 2-3 stalks of asparagus (depending on size) and 1-2 tablespoons of shredded Gruyère cheese on top of the prosciutto.

d. Lift two opposite corners of each pastry square and fold them around the asparagus, pressing the edges to seal.

3. Panning:

a. Brush each pastry bundle with the egg wash. Sprinkle with additional salt and pepper, if desired.

b. Line a baking sheet with parchment paper. Place the prepared pastry bundles on the sheet, leaving space between each.

4. Baking:

Bake in a preheated oven at 425°F and bake the pastry bundles until golden and puffed, about 12-15 minutes.

5. Finishing:

None required.

Related Products

Puff Dough Squares 5″ x 5″
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