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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles with spiraled pastry strips and herb cheese—baked until deep golden and flaky. Each tender asparagus spear gets wrapped in prosciutto, then encased in pastry for an elegant snack with crisp edges.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry thawed
asparagus
  • 12 spears asparagus thin; woody ends trimmed
prosciutto
  • 6 slices prosciutto halved lengthwise
bourdin or garlic herb cheese
  • 0.5 cup Boursin or garlic herb cheese softened
parmesan
  • 0.25 cup Parmesan grated
egg
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp water mixed with the egg for egg wash
lemon zest
  • 1 tsp lemon zest zest of 1 lemon
black pepper
  • 0.25 tsp black pepper to taste
flaky sea salt
  • 1 pinch flaky sea salt for finishing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F, then line a baking sheet with parchment paper.
Shape the bundles
  1. Roll the puff pastry into a 10x12-inch rectangle, then cut into 12 strips about 1 inch wide.
  2. Spread a thin layer of herb cheese on each pastry strip, then sprinkle with Parmesan and black pepper.
  3. Wrap each asparagus spear in a half slice of prosciutto.
  4. Wind a pastry strip in a spiral around each wrapped spear, cheese side in, and place the bundles on the baking sheet.
Bake and finish
  1. Brush the pastry with egg wash made from the beaten egg mixed with water.
  2. Bake at 400F for 16-18 minutes, until puffed and deep golden brown, rotating the pan once if needed for even color.
  3. Finish the warm bundles with lemon zest and flaky sea salt, then serve immediately.

Notes

For the cleanest spirals, keep the pastry strips flat while you wrap—if the dough gets soft, chill the assembled bundles for 10 minutes before baking. Store leftovers in the refrigerator up to 3 days and reheat at 350F until crisp again. Freeze baked bundles up to 1 month; thaw in the fridge overnight and reheat. For a lighter option, use reduced-fat herb cheese and partially skim Parmesan to cut calories without changing the bundling method.