These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant

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Follow the package directions to thaw your puff pastry. Preheat the oven to 400˚F. Line two sheet pans with parchment paper. Make a honey-egg wash by combining melted butter, honey and an egg. Set aside. Open the box (or package) and remove the pastry sheets. Generally, there are two sheets per box (or package).

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How to make prosciutto pastry bites. Spray a 12-hole muffin pan with non-stick cooking spray or olive oil spray. Slice the puff pastry into 12 squares and push a piece of pastry into each hollow in the muffin pan. Add a piece of prosciutto to each pastry then add grated cheese. Add a few sprigs of fresh thyme.

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Instructions. Preheat the oven to 400°F. Cut the puff pastry and prosciutto into strips about 1/2 inch thick. Wash and trim the asparagus, removing any woody stems (about the bottom inch or so). Wrap the individual stalks of asparagus with a strip of prosciutto, then twist a puff pastry strip around both.

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Repeat with the second half sheet of pastry. Refrigerate until firm, at least 3 hours and up to 2 days. When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.

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2. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Layer 1 prosciutto slice, 1 tablespoon pesto, 2 sun-dried tomatoes, and 1 wedge of cheese on 9 of the squares, leaving a 1/4 inch border around the edges.

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1. Preheat the oven to 425° F. and line a baking sheet with parchment paper. 2. Wrap slices of prosciutto around each slice of brie to cover. 3. Cut each pastry sheet into 4 squares (8 squares total). Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash.

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Preheat oven to 375° F. Line 2 baking sheets with parchment paper. 2. Place both sheets of puffed pastry on a lightly floured counter. Evenly arrange 1/2 the brie over each pastry sheet. Gently spread the cheese over the puffed pastry with a knife. To each pastry sheet, add 1/2 of the parmesan, olives, rosemary, and chili flakes.

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Sprinkle the Parmesan over the top. Add the prosciutto in one layer over the top of the puff pastry, making sure to go from edge to edge. The slices can overlap, but don't layer them. Working on the long side of the puff pastry sheet closest to you, begin to roll the dough jelly-roll style. Try to keep it in a fairly tight cylinder and keep.

Prosciutto Caprese Puff Pastries with Peppery Thyme Honey. Half Baked

While the puff pastry rolls are in the freezer, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper. Remove rolls from freezer when firm, and cut into ⅓-inch slices. Arrange onto sheet pans leaving 1-2 inches of space around each pinwheel. Bake for 15 minutes.

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Roll your thawed puff pastry into a large rectangle, approximately 10×15 inches. Transfer to a parchment paper lined baking sheet and, using a knife, gently score a line 1 inch away from the edges, all the way around. Prick the inside of the rectangle all over with a fork, to prevent it from puffing in the oven.

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Preheat your oven to 350 degrees. Split the puff pastry in the box in half. Sprinkle a surface with a little flour and roll out the puff pastry into a rectangle approx 11 x 7 inches then take a sharp knife and cut the rectangle in half lengthwise. Pick up the pastry and place it on a parchment lined baking tray.

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Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart. Lightly brush the sides and the tops of each pinwheel with the egg wash. Simply Recipes / Jessica Gavin.

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Thaw puff pastry by allowing it to sit at room temperature for 40-45 minutes, or in the refrigerator overnight before you start cooking. Heat oven to 400°F. Tear prosciutto into pieces and, if not already shredded, shred Gruyere cheese with a cheese grater. Unfold puff pastry sheets once they are pliable enough to handle.

These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant

Layer 1/4 cup shredded cheese. Arrange asparagus evenly on top of cheese. Sprinkle remaining cheese over asparagus. Mix egg and water. Brush edges of puff pastry with egg wash. Bake for 15-17 minutes or until edges are golden brown. Use a paper towel to blot any liquid released from asparagus.

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Instructions. Preheat oven to 425°F. Line a sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this). Toss asparagus in olive oil and season with salt and pepper.

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Fill puff pastry -Top the puff pastry with a thin layer of cheese, fresh thyme leaves, and Prosciutto. Leave 1-inch open at the top without any of the filling. Brush the open top inch with egg wash. Roll and slice - Roll up the puff pastry to enclose the filling, pressing it tightly at the top so that the egg wash will help it to stick.