Prosciutto Asparagus Spirals
Prosciutto Asparagus Spirals
Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 15 minutes
- Serves: 30
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipDon’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.
Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.
Wrapped
Prosciutto Asparagus Spirals Recipe
Recipe
Ingredients
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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6 tbsp. garlic & herb spreadable cheese, softened
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8 slices prosciutto or thinly sliced deli ham
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30 medium asparagus spears, trimmed
Directions
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Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
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Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
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Bake for 15 minutes or until the pastries are golden brown.
Comments
Submitted by:
Lyndia A.
Date: 10/13/2009
"Very good, easy to make and looks elegant for parties."
Submitted by:
Sasha M.
Date: 10/30/2009
"I can't believe how easy this was to make and how beautiful it looked. Everyone was asking me for the recipe."
Submitted by:
Sonoko R.
Date: 11/9/2009
"It looks so pretty and even my kids who don't like vegetables devoured these. Thank you for a wonderful recipe."
Submitted by:
Jan C.
Date: 11/17/2009
"I made enough for fifty people and not one was left!"
Submitted by:
Allayne L.
Date: 3/24/2010
"This is one of my husband's favorites. The only problem is knowing when to stop eating them."
Submitted by:
Joyce B.
Date: 1/20/2010
"I love it!"
Submitted by:
Carol S.
Date: 12/30/2009
"Made this on Christmas day. No left overs!"
Submitted by:
Ellen B.
Date: 11/28/2009
"What a fantastic recipe. A huge hit with my guests, lovely presentation, and sooooooooo easy to make. This will definitely be a staple on my entertainment list."
Submitted by:
Barbara F.
Date: 2/6/2010
"Outstanding! Used it with green beans too!"
Submitted by:
Stacey J.
Date: 2/8/2010
"Took this to a party and it was a hit! They are easy and delicious."
Submitted by:
Jan P.
Date: 3/8/2010
"I took these wonderful and beautiful easy to make appetizers to an Academy Awards Party where we were having appetizers only, and they were the hit of the party. I will make again for sure."
Submitted by:
Jamie A.
Date: 6/11/2010
"I have made this now for Thanksgiving appetizer, a baby shower and a bridal shower and everyone just raves about it everytime! It is also fun to make!"
Submitted by:
Barbara P.
Date: 12/9/2010
"Mine did not brown, plus only cooked on one side and had to turn over. Do you need to brush egg on them?"
Submitted by:
Donna L.
Date: 12/20/2010
"Made this for a church function. They were gone in minutes! It was my first time making them. Good thing I took one before everyone else got to them, otherwise I wouldn't have been able to taste one! The only change I made was to substitute deli smoked honey ham for the proscuitto, partly to save cost and partly because I find proscuitto a bit too salty. When asking the deli person to cut the ham, have them cut it at .5 up to 1 on their meat cutter. I'll be making these again for another holiday party next week."
Submitted by:
Heather S.
Date: 8/18/2010
"These are simply amazing! They are so delicious! I made them for a family celebration and they were gone as soon as I got them out of the oven! Yum! I will make these again and again!"
Submitted by:
Jan P.
Date: 4/24/2011
"Fantastic, beautiful, delicious. A true winner!!!"
Submitted by:
Wchadwick R.
Date: 11/7/2010
"This appetizer was a sure-fire hit at my party! I think I was asked for this recipe more than anything else I prepared that evening. However, I think the recipe itself needs to be highlighted to include some specifics. First, four slices of prosciutto per sheet is not NEARLY adequate. I used 8 per sheet for even coverage. Also, please note that the pastry needs to be re-cooled after the initial thawing and rolling out process; otherwise, it wants to "stretch" too much while spralling around the asparagus spears. Note, the asparagus spears should be dry and at least at room temperature for a good tight, dry "stick". Finally, a good pizza cutter makes cutting the pastry/prosciutto MUCH easier! Be firm! All that said, this item will DEFINITELY make its was back to my appetizer table during the upcoming Holidays!"
Submitted by:
Susan D.
Date: 2/7/2011
"Pretty, but no big deal on flavor. The prosciutto was not worth the cost. Nobody ate more than one. Not good for a buffet because they really get blah once they sit."
Submitted by:
Mama L.
Date: 4/1/2011
"Delightful and delicious! Yum. I made it without the ham (co$t) and everyone loved it! Definitely a keeper!"
Submitted by:
Carol S.
Date: 4/4/2011
"Made this for Christmas 2010, and have had to include it in all holiday menus. Very popular"
Submitted by:
Linda F.
Date: 9/22/2011
"Made these for a Sunday Brunch and everyone asked for the recipe. If you like asparagus you'll love these."
Submitted by:
Nina D.
Date: 1/18/2012
"Very good!"
Submitted by:
Cren S.
Date: 2/5/2012
"OK ... maybe I just suck with prosciutto! I had a very difficult time cutting. Had to break out the shears. I think I will try again using the thin sliced deli ham. Other than that issue ... seriously yummy."