Puff pastry triangles filled with prosciutto, shredded mozzarella, and fresh asparagus spears ARE rolled up and baked until the pastry is flaky and golden.

Asparagus Wrapped in Puff Pastry and Prosciutto

These work as a party APPETIZER, a party snack, or something to put out while people are still arriving. The prosciutto crisps slightly inside the pastry (which really is the best part), and the mozzarella holds everything together as it melts.

Rolling them takes a little practice on the first try, but once you’ve done two or three, the rest go fast. The whole thing is in the oven in under 15 minutes.

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Ingredients

1 sheet puff pastry, thawed
1 bunch fresh asparagus, woody ends trimmed
6-8 slices prosciutto
1 cup mozzarella cheese, shredded
1 egg, beaten (for egg wash)
Black pepper to taste
Olive oil drizzle

Fresh asparagus is key here — thin to medium stalks cook through perfectly in the oven, while thick ones won’t. Everything else is straightforward: puff pastry from the freezer section works perfectly, and pre-shredded mozzarella is fine.

Directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Make sure the parchment sits flat against the pan — the rolls need a stable surface to hold their shape as they bake.
Set the pan aside while you prep the filling.
Lay the thawed puff pastry flat on a lightly floured surface.
Cut it into 8-10 triangles by slicing diagonally across the sheet, working from corner to corner.
The triangles don’t need to be perfectly even (a slight size variance is fine), but each piece should have a wide base and a pointed tip.
Place one slice of prosciutto on each pastry triangle, covering most of the surface.
It should reach close to the edges but doesn’t need to be exact.
If a slice is very large, tear it to fit — you don’t want it hanging over the sides.
Sprinkle a small handful of shredded mozzarella over the wide end of each triangle.
Keep it to the bottom third of the pastry only.
Too much cheese spread across the full surface makes rolling messy and causes leaks during baking.
Lay 3-4 asparagus spears across the cheese with the tips pointing toward the wide edge and slightly beyond.
Press them gently into the cheese so they stay put while you roll.
If the spears are too long, snap off a bit of the woody end so they fit cleanly.
Starting at the wide end, roll the pastry firmly around the asparagus — tight enough to hold but not so tight that the tip tears.
The pastry wraps around the prosciutto and asparagus together as you go.
Pinch the seam lightly with your fingers and place each roll seam-side down on the prepared baking sheet, leaving about an inch of space between them.
Brush the tops and sides of each roll generously with the beaten egg.
The egg wash is what gives the pastry that deep golden color, so don’t rush this step or skip the sides.
Season with black pepper — no added salt needed here, the prosciutto and cheese bring plenty.
Bake for 18-22 minutes, until the pastry is puffed and golden brown on top.
Check at the 18-minute mark — oven temperatures vary, and you want golden, not pale.
The asparagus tips will be slightly crisp at the edges, which is exactly what you’re going for.
Pull the pan from the oven and let the rolls rest for 3 minutes before serving.
They hold heat intensely right out of the oven and need a moment to set so the filling doesn’t slide when you pick them up.
Serve u0026 Enjoy!

Important Recipe Notes For Prosciutto Asparagus Puff Pastry Bundles

Thaw the pastry correctly. Work with cold (not room temperature) puff pastry — it cuts cleaner and puffs better in the oven. If it warms up too much while you’re assembling, pop it in the fridge for 10 minutes before baking.
Asparagus thickness matters. Thin to medium stalks work best here. Thick asparagus won’t cook through in 20 minutes, and you’ll end up with soft pastry and crunchy asparagus. If that’s what you have, give them a quick blanch first.
Don’t overload the cheese. A small handful at the wide end only — too much mozzarella will melt and leak out the sides, making the bottom of the pastry greasy instead of crisp.
Skip the salt. Prosciutto is salty, mozzarella adds more, and the egg wash is on the outside. There’s no need for added salt anywhere in this recipe.
Make ahead. Assemble the rolls, place them on the parchment-lined pan, cover with plastic wrap, and refrigerate for up to 4 hours. Brush with egg wash right before they go in the oven.
Storage and reheating. Leftovers keep in the fridge for up to 2 days. Reheat in a 375°F oven for 8 minutes to bring the pastry back to crisp — the microwave will make them soft and a little sad.
Cheese swaps. Mozzarella is mild and melts well, but gruyère or fontina both work if you want something with more depth. Keep the quantity the same.