Asparagus Prosciutto Puff Pastry is an appetizer that’s elegant enough for entertaining, yet easy enough for gameday or a snack. The flaky layers of puff pastry perfectly complement the asparagus, Prosciutto and ricotta filling
THIS RECIPE WAS FEATURED IN STILLWATER LIVING MAGAZINE
I love to entertain, but I don’t do it nearly enough. Most of my friends in town have kids, and my house isn’t kid-friendly, so when there’s a party it’s usually at someone else’s home. But whether the party is at my house or not, I like to share my favorite appetizers. Spinach and Bacon Stuffed Mushrooms is one of the most popular with my friends. And for a fun twist on the classic, I make Pigs in an Everything Blanket and I can eat them by the dozen.
I’ve recently started using puff pastry. It’s light, versatile, and has so many glorious layers that turn golden brown when baked. Last Fall I created Vegetarian Chorizo Taco Puff Pastry Bites, and they were a hit when April served them at her holiday party.
Since I’m on this puff pastry mission, I wanted to create another appetizer. I always have asparagus in the fridge, but I’ve only ever used it as part of the main course. So this was the perfect opportunity to create Asparagus Prosciutto Puff Pastry
WHY THIS RECIPE WORKS
- you can make it ahead, and bake as needed
- they hold heat really well, making them perfect for a party spread
- they are easy to make and ready in about 30 minutes
Can you make your own puff pastry? Yes. Am I going to do that? That’s just crazy talk. I use packages from the frozen food aisle in the grocery store. Puff pastry sheets will thaw at room temperature in about 40 minutes, and I use a Pizza Cutter to cut the puff pastry.
FILLING THE ASPARAGUS PROSCIUTTO PUFF PASTRY
- The ricotta mixture is simple and so flavorful. Ricotta cheese (I use whole milk), fresh grated Parmesan, fresh lemon and fresh-cracked black pepper. I make the filling first, so the flavors have time to develop while the puff pastry thaws
- Asparagus is bland on its own, so don’t forget the seasoning. I drizzle the asparagus with Avocado Oil and toss with salt, black pepper, garlic powder, onion powder, and Red Pepper Flakes
- Prosciutto is a glorious Italian cured ham with a salty, mild bite. It’s not cheap, but you only need a couple of pieces. You can find prosciutto in most grocery stores at the deli counter, and some specialty groceries will also have it in the packaged meat section.
- I use the Sundried Tomatoes packaged in oil because I think it adds more flavor
TO ROLL OR NOT TO ROLL ASPARAGUS PROSCUITTO PUFF PASTRY?
As an appetizer, they are better rolled because the final product is easier to hold and bite.
- Layer the filling ingredients at the bottom center of the puff pastry pieces
- Roll from the bottom up, laying the open end down on a Parchment lined baking sheet
- Brush all visible sides with egg wash
- Bake until golden brown
I know you want to dig right in, but wait just a few minutes because the filling will be scorching hot. Even after 20 minutes, the insides are still quite hot.
SERVING SIZE: these are generous in size! Two of them are a hearty appetizer or snack. For more bite-sized pieces, cut them in half before baking.
CAN YOU MAKE ASPARAGUS PROSCIUTTO PUFF PASTRY AHEAD?
I don’t recommend making Asparagus Prosciutto Puff Pastry too far ahead. While they do hold heat well, the pastry loses some of its flakiness as it cools. And if you prep them too far ahead, the pastry won’t be flaky when baked However, there are a couple of steps you can do in advance.
- Prep up to one day ahead: Ricotta mixture, asparagus, sundried tomatoes, and prosciutto. Store each ingredient separately in the fridge in airtight containers
- Up to 4 hours ahead: thaw puff pastry sheets, cut into pieces, and place on parchment-lined baking sheet(s). Place into fridge to keep cold
What I love about Asparagus Prosciutto Puff Pastry is that it’s a great appetizer all year round. It’s elegant enough for a dinner party or holiday entertaining, but easy enough to make for a tailgating or a just-because house party. I can’t wait to share this one with family and friends
MORE DELICIOUS APPETIZERS
- Traditional Bruschetta
- Baked Green Bean Fries
- Marinated Steak Vegetable Roll-Ups
- Loaded Mashed Potato Balls
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Asparagus Prosciutto Puff Pastry
- 2 puff pastry sheets, thawed
- 24 thin asparagus spears, hard ends removed, and each spear cut into 2 pieces
- 2 Tablespoons sundried tomatoes in oil, chopped
- 4 slices prosciutto, torn into small pieces
- 1/2 cup ricotta cheese (I use whole milk)
- 1/4 cup fresh-grated parmesan cheese
- juice and zest of 1 lemon
- 1/2 Tablespoon avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh-cracked black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large egg
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
- In a bowl, add ricotta, parmesan, pepper, plus juice and zest of lemon. Mix well and set aside
- In another bowl, add asparagus and drizzle with avocado oil. Toss with salt, onion powder, garlic powder, and red pepper flakes. Set aside
- Unfold puff pastry sheets. Using a pizza cutter, cut along the folds to create 6 total strips. Cut each strip in half, for 12 total pieces
- Add filling ingredients to the bottom center of each piece of puff pastry. Work in layers, and spread ingredients evenly across all of the pieces.
- LAYER 1: ricotta mixture (about 1 Tablespoon each); LAYER 2: asparagus spears; LAYER 3: sundried tomatoes; LAYER 4: prosciutto
- Starting at the bottom of each piece, roll pastry all the way up and lay open side down on parchment paper
- Whisk egg with 1 Tablespoon of water to create an egg wash. Brush all visible sides of puff pastry
- Bake for about 15 minutes, until golden brown. Remove from oven, and allow to rest for about 5 minutes. WARNING: Filling will be extremely hot!