These Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps are fabulous for breakfast, lunch, brunch or dinner. They look fancy, but come together in a flash!
To me, fresh asparagus and Spring are quite synonymous. I load up on the pretty green spears every time I see a good sale at this time of year. We mostly enjoy asparagus drizzled with a bit of olive oil and a sprinkle of kosher salt (or this Tuscan Herbed Sea Salt) but, this year, I decided to try something a little fancier. Well, to be honest, these Asparagus Prosciutto Puff Pastry Wraps just look fancy... but they couldn't be easier.
In addition to being easy, I love that these Asparagus Prosciutto Puff Pastry Wraps can be prepped in advance and simply popped in the refrigerator until about 20 minutes before serving. All that's left to do before dinner is to preheat the oven and bake them until puffed, golden and beautiful.
This is not a sweet pastry. A hint of honey in the glaze brings out the delicious flavor of all the other ingredients. A splash of honey and a bit of melted butter is added to the egg wash that's brushed on these Asparagus Prosciutto Puff Pastry Wraps before baking. It gives the finished wraps a beautiful golden sheen and just a touch of buttery sweetness.
A treasure from the freezer!
This recipe utilizes one of my favorite convenience items, store-bought puff pastry. Homemade puff pastry is super delicious but it's also a labor of love, with lots of steps involved including laminating layers of butter, lots of chilling time and lots of rolling. The Kitchn says that homemade puff pastry is "quite possibly one of the most finicky and labor-intensive things that you can make in the kitchen". I tend to agree!
Store-bought puff pastry, on the other hand, couldn't be easier, thaw and use. I love having a package or two of puff pastry stored in the freezer as it can be transformed into fabulous savory tarts, turnovers, appetizers, gorgeous desserts, French pastries and so much more, including these Asparagus Prosciutto Puff Pastry Wraps.
Puff pastry secrets
Although, as mentioned above, purchased puff pastry is super easy to work with, there are a few little tricks that are important to be aware of :
- You'll find puff pastry in the freezer section of the grocery store. Be sure to allow enough time for it to thaw before baking. It's best to take it out of the freezer 6-7 hours in advance and let it thaw in the refrigerator. However, if you're in a pinch, you can just let it sit out at room temperature for 30-40 minutes. Just keep an eye on it as you don't want it to warm up too much.
- Puff pastry likes to stay cold. It won't puff well if it gets warm, so it's best to work with one puff pastry sheet at a time, keeping the others in the refrigerator.
- And because puff pastry "puffs" better when it's cold, I will often refrigerate pastries after rolling or shaping for 20-30 minutes to chill the dough.
- Lightly flour your work surface when working with puff pastry. Brush off any excess flour before cutting or filling as flour can prevent layers from sticking together.
- If your pastry cracks while your rolling or shaping it, simply rub a little water on it with your finger and press the dough together.
- Brush puff pastry dough with an egg wash (one egg combined with 1 teaspoon of water) will create a beautiful golden exterior. Don't let the egg wash drip onto the baking sheet though, as it will burn.
- Use a sharp knife for cutting puff pastry. Dull blades can crush the tasty layers causing decreased puffing.
You can find puff pastry at most larger grocery stores in the freezer case, usually in the same area as frozen cakes, pies, tarts and frozen bread dough.
How to make these Asparagus Prosciutto Puff Pastry Wraps.
Wondering how to make these wraps?
- Follow the package directions to thaw your puff pastry.
- Preheat the oven to 400˚F. Line two sheet pans with parchment paper.
- Make a honey-egg wash by combining melted butter, honey and an egg. Set aside
- Open the box (or package) and remove the pastry sheets. Generally, there are two sheets per box (or package). Cut each sheet into 4 squares. If you're using Pepperidge Farm Puff Pastry, you shouldn't have to roll out the dough as it comes in sheets that are approximately 9x9-inches.
- Drizzle asparagus with a bit of olive oil and sprinkle lightly with salt and pepper. Toss with your hands to coat.
- Rotate the squares to form diamond shapes and top each square with a piece of prosciutto.
- Arrange the asparagus down the center and top with a piece of cheese.
- Bring one corner of the diamond over the asparagus and brush with the honey egg wash. Bring the opposite corner over the first to form a packet. Brush the whole thing with the honey egg wash.
- Bake until golden and melty.
- Serve and enjoy!
I like to serve these wraps for a casual dinner with a salad as pictured below. It's also delicious with grilled, roasted or pan-seared chicken, shrimp, pork, steak, salmon... just about anything! They also make delicious leftovers. Scott warmed one up yesterday for lunch and said it was wonderful.
These Asparagus Prosciutto Puff Pastry Wraps would be perfect for a Spring "occasion", i.e. Mother's Day, Easter, a wedding shower, a graduation party, or a Spring baby shower. Like I said at the beginning of this post, they just look fancy - you definitely don't need any fancy skills to put them together. I'm all about that, how about you?
Café Tips for making these Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps
- I use Pepperidge Farm Puff Pastry as it's readily available. Trader Joe's has excellent all-butter puff pastry as does Whole Foods.
- Pepperidge Farm Puff Pastry comes in a 17.3-ounce (490g) box with 2 sheets each. This recipe utilizes 1 sheet. Keep the other sheet frozen for another use OR double the recipe and use 2 sheets.
- Don't use super-thin asparagus for this recipe. The wraps will be in the oven for 14-18 minutes during which tiny asparagus will get overdone. Look for medium-sized asparagus spears with a diameter slightly larger than an average pencil.
- You can purchase prosciutto pre-sliced or have it sliced at the deli. If you have it sliced, ask the clerk to slice it thin, but layer parchment or deli paper between the slices as it will tend to stick together and be a pain to separate.
- There are different options for cheese in this Asparagus Prosciutto Puff Pastry Wraps recipe. I've used white Cheddar, Baby Swiss and Dubliner Irish Cheese. Gouda, Havarti, Gruyere, Fontina or Brie would also be delicious.
- You'll need about 6 ounces of cheese for this recipe. You can either purchase a block of cheese or buy pre-sliced cheese. You'll use 1½ ounces per wrap. Feel free to go with more or less.
- If you're working slow or get interrupted during the prep process and the puff pastry gets warm, pop the unbaked wraps in the refrigerator for 15-20 minutes before baking. The wraps will "puff" much better if they are cold when they go into the oven!
- To make these ahead, prepare through step 9 below the cover lightly with plastic wrap and refrigerate. 20 minutes before serving, remove from the refrigerator and proceed with the last step to finish.
- This recipe makes 4 generous servings. Each one makes a nice entree with a salad or a side with a main entree.
Thought for the day:
Now Jesus was going up to Jerusalem.
On the way, He took the Twelve aside and said to them,
“We are going up to Jerusalem,
and the Son of Man will be delivered
over to the chief priests and the teachers of the law.
They will condemn Him to death
and will hand Him over to the Gentiles
to be mocked and flogged and crucified.
On the third day, He will be raised to life!”
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps are fabulous for breakfast, lunch or dinner and come together amazingly fast!
- 1 tablespoon butter
- 12-16 medium diameter spears asparagus
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt or seasoning salt
- 1 sheet puff pastry (from a 17-ounce or 490g package) thawed according to package directions
- 4 slices prosciutto 4x4 inches or larger, thinly sliced
- 6 ounces white cheddar cheese divided into 8 slices (Gouda, Havarti, Dubliner, Baby Swiss, Fontina or Gruyere can also be used)
- 1 large egg
- 1 tablespoon honey
- freshly ground black pepper
Preheat oven to 400° and line a 12x18-inch sheet pan with parchment paper. Remove egg from the refrigerator and set out to warm up a bit.
Melt butter in a small microwave safe bowl or measuring cup. Set aside.
In a small bowl, combine melted butter, honey, and salt.
Lay out the asparagus on plate and drizzle with the olive oil. Sprinkle with the kosher salt and toss with your fingers to coat.
Lightly flour a work surface. If puff pastry is not square, roll it out a bit to form a square. (Each sheet of Pepperidge Farm Puff Pastry is right around 9x9-inches.)
Cut the puff pastry in 4 equal size squares.(If using Pepperidge Farm Puff Pastry, each square will be around 4½ inches on each side.) Rotate the squares with a corner facing up and down (like a diamond).
Prepare the egg wash by adding the honey and egg to the bowl with the melted butter. Stir well to combine. Don’t worry if there are some small bits of unmelted butter. Set the egg wash aside.
Top each diamond with a slice of prosciutto, folding as needed to fit over the surface. Top with a 3-4 spears of asparagus and two slices of cheese. (I like to place the cheese so that some of it will peek out once the pastry is folded.)
Fold the left side of the pastry over the asparagus and cheese and brush with the egg wash. Fold the right side over the first side. Brush the top and sides of the pasta with more of the egg wash, being careful not to use too much. You don’t want it to drip onto the parchment. Sprinkle with fresh ground pepper. .
Bake until pastry is golden and cheese is nicely melted, 14-18 minutes.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
This recipe is easily doubled. Use two sheets of puff pastry and two sheet pans.