Prosciutto & Asparagus Pastry Puffs are an irresistible, easy-to-make asparagus recipe that works as a crowd-pleasing side or elegant appetizer. With just a few ingredients — puff pastry, Dijon mustard, prosciutto, asparagus, and Gruyère — these puffs come together quickly and can be prepared ahead of time or frozen for later. They’re great for busy weeknights yet elegant enough for a dinner party.
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Prosciutto Asparagus Puff Pastry Bundles
If you want a simple but impressive dish, add these Prosciutto & Asparagus Pastry Puffs to your menu. The combination of flaky puff pastry, tangy Dijon, savory prosciutto, tender asparagus, and melted Gruyère is rich and satisfying. Serve them warm as a side or at room temperature as an elegant appetizer. They’re quick to assemble and bake, and they travel well if you’re bringing them to a gathering.
Prosciutto & Asparagus Pastry Puffs
These puffs are straightforward to prepare. Working with two sheets of puff pastry, cut each into nine squares. Spread a little Dijon mustard across each square, top with half a slice of prosciutto, add two or three trimmed asparagus spears, and sprinkle with grated Gruyère. Fold opposite corners over the filling, seal the edges, brush with egg wash, season, and bake until golden.
- To keep the edges sealed during baking:
- Don’t overfill the pastry squares.
- Moisten the edges with water before sealing.
- Use a toothpick if needed to hold the corners while baking.
- If a puff opens during baking, gently press the edges together as soon as it comes out of the oven; once cooled they’ll hold.
- I used two bunches of asparagus to use mostly the tops. If you use the whole spear, one bunch may be sufficient.
- Gruyère is great for this recipe, but Swiss or Gouda work well too.
- Make-ahead: You can assemble the puffs and refrigerate them until you’re ready to bake.
- Freezing: Assemble unbaked puffs and freeze. Add a few extra minutes to the baking time when cooking from frozen.
What to Serve with Asparagus
These pastry puffs pair beautifully with a wide range of mains. They complement chicken, pork, beef, casseroles, and soups. For a standout meal, serve them alongside steaks or roasted meats. They’re versatile enough to be a simple weeknight side or part of a festive spread for guests. Try them with roasted chicken, pork tenderloin, or a hearty salad for a balanced plate.
Here are a few complementary recipe ideas:
Steakhouse Filets – Steak Marinade with Dales
Steakhouse filets are a great match for these pastry puffs — a simple steak marinade and a restaurant-quality meal at home.
Awesome Sauce Chicken
A simple, flavorful chicken that pairs well with these savory puffs.
Ginger Marinade for Pork Tenderloin
Ginger-marinated pork tenderloin offers bright, savory flavors that complement the richness of the puffs.
Million Dollar Chicken Casserole
A comforting casserole that pairs nicely with the lighter, flaky texture of the pastry puffs.
Prosciutto & Asparagus Pastry Puffs
Equipment
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Cookie Sheet
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Parchment Paper
Ingredients
- 1 (17.3-oz) package puff pastry, defrosted
- 1½ Tbsp Dijon mustard
- 2 bunches fresh asparagus
- 9 slices prosciutto
- 1 cup grated Gruyère cheese
- 1 egg
- 1 Tbsp water
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
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Preheat oven to 400°F. Line baking sheets with parchment paper.
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Unfold pastry sheets and cut each into nine squares for a total of 18.
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Trim asparagus so the spears fit diagonally across the pastry squares and set aside.
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Spread about ½ teaspoon Dijon down the diagonal of each square. Top with half a slice of prosciutto, 2–3 asparagus spears, and a sprinkle of Gruyère. Fold two opposite corners over the filling and press edges to seal. Place on the prepared baking sheet.
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Whisk the egg with water and brush over each pastry puff.
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Sprinkle with salt, pepper, and garlic powder.
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Bake 15–18 minutes, or until golden brown. Serve warm or at room temperature.
Notes
- Don’t overfill the pastry squares and wet the edges to help them seal. Toothpicks can hold corners if needed; press edges together after baking if any open.
- Using two bunches of asparagus lets you use mostly the tips; one bunch may suffice if you use whole spears.
- Substitute Swiss or Gouda if you prefer.
- You can assemble ahead and refrigerate or freeze unbaked puffs; add a few minutes to baking time when cooking from frozen.
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