Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps
These Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps are fabulous for breakfast, lunch or dinner and come together amazingly fast!
Servings: 4
Calories: 488kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 488kcal | Carbohydrates: 1g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 499mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 1mg