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 at April’s 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
Asparagus Prosciutto Puff Pastry is so delicious! The filling is a combination of different textures that flavors that complement each other really well.
PUFF PASTRY TIPS
Can you make your own puff pastry? Yes. Am I going to do that? That’s just crazy talk.
I usually buy frozen puff pastry sheets, and they thaw at room temperature in about 40 minutes. You can also buy the refrigerated kind, but they have a shorter shelf life.
Use a pizza cutter to cut the puff pastry sheets. It cuts much more smoothly through the thawed dough than a knife.
INGREDIENT TIPS FOR ASPARAGUS PROSCIUTTO PUFF PASTRY
I love to use my Easy Homemade Ricotta Cheese, but will certainly go the store-bought route in a pinch or when I’m making a big batch.
Make the ricotta mixture first. This gives the flavors time to develop.
Asparagus is bland on its own, so make sure to season it well. Also, make sure to use asparagus stalks that are all about the same size so they cook evenly.
Prosciutto is a glorious Italian cured ham with a salty, mild bite. 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.
STEP BY STEP INSTRUCTIONS
Take puff pastry sheets out of the freezer and set on a cutting board for 40 minutes to thaw. Unroll pastry sheets.
In a bowl, combine ricotta, Parmesan, lemon zest and juice, and black pepper. Mix well together and set aside.
Toss asparagus with avocado oil, salt, black pepper, red pepper flakes, onion powder, and garlic powder.
Using a pizza cutter, cut along the fold lines to create 6 total strips. Then cut each strip in half, for 12 total pieces. Place puff pastry pieces on a baking sheet lined with parchment paper.
Add filling ingredients to the bottom center of each piece: Ricotta, 3-4 asparagus pieces, sundried tomatoes, and then prosciutto.
Roll the puff pastry from the bottom up, and place seam-side down on the parchment paper.
Brush all visible sides with egg wash
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.
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.
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.
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 a parchment-lined baking sheet(s). Place into the 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.
MORE DELICIOUS APPETIZERS
- Hot Muffaletta Sliders
- Pigs in an Everything Blanket
- Crispy Baked Egg Rolls
- Bacon Wrapped Chicken Meatballs
- Marinated Steak Vegetable Roll-Ups
- Loaded Mashed Potato Balls
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- 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!
Make ricotta mixture before you thaw puff pastry, so flavors have time to develop
Thaw puff pastry sheets on the counter for about 40 minutes. They are ready to go when they unfold easily
Use a pizza cutter to cut the pastry sheets into pieces. Works better than a knife!
Filling will be extremely hot! Let rest for about 5 minutes before eating
Nutrition Information:Yield: 12 Serving Size: 12 rolls
Amount Per Serving: Calories: 286 Saturated Fat: 5g Cholesterol: 25mg Sodium: 273mg Carbohydrates: 20g Fiber: 1g Protein: 6g