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Prosciutto Asparagus Puff Pastry Bundles

Prosciutto asparagus puff pastry bundles with spiraled pastry, herb cheese, and Parmesan for a flaky, golden bite. Each bundle wraps a prosciutto-wrapped asparagus spear in cheese-side-in pastry, then bakes until deeply golden.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry base
  • 1 sheet puff pastry Thawed (about the time you preheat the oven).
  • 1 asparagus Thin spears; trim woody ends.
  • 6 slices prosciutto Halve lengthwise.
  • 0.5 cup Boursin or garlic herb cheese Softened.
  • 0.25 cup grated Parmesan
  • 1 large egg Beaten with water for egg wash.
  • 1 tbsp water Used in egg wash.
  • 1 tsp lemon zest
  • 0.25 black pepper To taste.
  • 0.25 flaky sea salt For finishing.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 400F and line a baking sheet with parchment paper, keeping the parchment dry so the pastry puffs cleanly.
Shape the pastry strips
  1. Roll the puff pastry into a 10x12-inch rectangle and cut it into 12 strips about 1 inch wide, so each strip fits around a single asparagus spear.
  2. Spread a thin layer of herb cheese on each strip, then sprinkle Parmesan and black pepper over the cheese.
Wrap and assemble
  1. Wrap each asparagus spear in a half slice of prosciutto, with the prosciutto hugging the asparagus so it stays together during baking.
  2. Wind a pastry strip in a spiral around each wrapped spear, with the cheese side in, and set the bundles on the prepared baking sheet.
  3. Brush the pastry with egg wash to promote even browning and a glossy, crisp exterior.
Bake and finish
  1. Bake at 400F for 16-18 minutes until puffed and deep golden brown, watching for the pastry edges to caramelize.
  2. Finish with lemon zest and flaky sea salt, then serve warm for the best flaky texture.

Notes

For the prettiest spirals, keep the pastry strips even (about 1 inch) and don’t overfill—thin layers of cheese help it stay inside the spiral. Store leftovers covered in the refrigerator up to 3 days; reheat at 350F for 6-8 minutes to re-crisp. Freezing is not recommended because puff pastry softens after thawing. For a lighter option, use a reduced-fat herb cheese substitute and pair with fresh lemon zest to keep the flavor bright.