Delightful little bundles of golden deliciousness that’s the perfect appetizer at any party – especially Easter, Mother’s Day, showers and brunch! They are elegant, classic, timeless and so easy to make. Asparagus, prosciutto ham and gruyere cheese has to be one of my all time favorite combinations. These bundles are made easy with frozen puff pastry so they are a real time saver and ready in a snap. They are so simple to assemble, even the kids can do it.
HERE’S HOW I MADE THEM
Set the frozen puff pastry out to thaw for about 30 minutes. Pepperidge Farm is widely available at all grocery stores so that’s the brand I used. Unfold the sheet and use a rolling pin to slightly roll out the sheet. Cut the sheet along the fold lines and then in half so you end up with six pieces even pieces. Prepare a baking sheet with parchment paper, preheat the oven to 425°F and place the rack in the center.
Note: The puff pastry shouldn’t be left out too long or the “puff” won’t happen when it bakes. If you are prepping ahead and baking later, keep the bundles refrigerated and separate any stacked layers with parchment paper.
This assembly line goes quick so have the asparagus trimmed, the cheese shredded and the ham ready along with fresh thyme, olive oil and black pepper. You don’t need salt since the ham and cheese are salty enough. In a small bowl beat one egg with a little water for the egg wash and set aside until the very end.
Dab and spread a little olive oil in the center of each piece and sprinkle fresh thyme and black pepper. You don’t need to do this, but I like to add layers of flavor. Fold a layer of prosciutto ham and place in the center on the bias so it runs from one end across the middle to the opposite end.
Place three to four asparagus spears over the ham and add a generous tablespoon of Gruyere cheese in the center. Don’t spread the cheese, it will spread on its own while baking.
Create the bundle by folding the left corner over the center, then folding the right corner over the center so they overlap and hug the ingredients inside. Dab a little water on each corner, like sealing an envelope, when you fold the sides. This will act as a glue to bind the two pastry layers together. Lightly press to seal and brush the pastry with the egg wash. Bake at 425°F for about 12 minutes or until golden and puffed. Repeat process with the second puff pastry sheet for a total of twelve bundles. Remove from the oven, garnish if desired, and serve warm or at room temperature.
Should you need to re-warm the bundles, just pop them in a 350°F pre-heated oven for 5-8 minutes.
Asparagus, Prosciutto and Gruyere Cheese Bundles
An elegant and classic appetizer that's perfect any time of day and for any party. It's especially delightful during Easter and Mother's Day!
Ingredients
- 2 sheets puff pastry Pepperidge Farms box contains 2 sheets
- olive oil
- a few sprigs of thyme
- fresh ground black pepper
- 12 slices prosciutto ham
- a bunch asparagus, trimmed
- almost 1 cup Gruyere cheese, shredded
- egg wash (1 whole egg plus a little water)
Instructions
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Preheat oven to 425°F and line two baking sheets with parchment paper. Set aside.
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If frozen, thaw the puff pastry for 30 minutes, then lightly roll out. Cut each sheet along the fold lines in three sections, then cut each section in half for a total of 12 pieces. Transfer pieces onto baking sheet, six pieces per baking sheet.
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Spread a drop of olive oil on each piece and sprinkle with fresh thyme and black pepper.
Note: No salt needed, the prosciutto and Gruyere cheese are salty enough.
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Fold a slice of prosciutto ham and place on the diagonal in the center so it's runs from one corner down the middle to the opposite corner.
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Place 3-4 pieces of trimmed fresh asparagus on top of the ham in the same direction.
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Add a heaping tablespoon of Gruyere cheese in the center. Don't spread the cheese out as it will spread in the oven as it bakes.
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Fold the left corner over the center to the right side and use your finger to dab a little water around the edges of the corner. Dab a little water on the right corner, then fold the right corner over the center to the left side and lightly press to hold the bundle.
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Lightly brush the puff pastry with the egg wash and bake for 12 minutes or until golden brown. Serve immediately or at room temperature. Makes 12 bundles.
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Optional: garnish with thyme sprigs.
Recipe Notes
Note: You can prepare the bundles ahead of time and keep refrigerated until you bake. If making more than 12 bundles, place a sheet of parchment paper between stacked layers.
If you need to reheat, heat oven to 350°F and warm through for about 5-8 minutes.
