Asparagus Puff Pastry Bundles
These Asparagus Puff Pastry Bundles wrap tender asparagus, salty pancetta, and melty Gruyère cheese in flaky golden puff pastry. They make an easy appetizer or savory side dish for spring entertaining, brunch, or holidays.
Servings 8 bundles
Calories 305kcal
Ingredients
- 1 sheet frozen puff pastry thawed according to package directions
- 24 thin asparagus spears woody ends trimmed
- 4 ounces pancetta thinly sliced
- 4 ounces Gruyere cheese shredded
- 1 large egg
- 1 tablespoon water
- 1 tablespoom olive oil
- 1/4 teaspoon black pepper
- all-purpose flour for rolling
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the asparagus in a large bowl. Drizzle with olive oil, sprinkle with black pepper, and toss gently to coat. Set aside.
- Lightly flour a clean work surface. Unfold the thawed puff pastry and gently roll it into approximately a 12-inch square.
- Cut the puff pastry into 8 equal squares.
- Place one pastry square on the work surface with a corner pointing toward you. Add about 2 tablespoons of shredded Gruyère cheese diagonally across the center.
- Top the cheese with a few slices of pancetta and 3 asparagus spears, positioning the asparagus so the tips extend beyond the pastry.
- Fold one corner of the puff pastry over the filling. Brush the top lightly with water, then fold the opposite corner over it and gently press to seal. Transfer seam-side up to the prepared baking sheet.
- Repeat with the remaining puff pastry, Gruyère, pancetta, and asparagus.
- In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash.
- Brush the exposed puff pastry generously with egg wash.
- Bake for 18–22 minutes, or until the puff pastry is deeply golden and puffed, the cheese is melted, and the asparagus is tender.
- Let cool on the baking sheet for about 5 minutes before serving. Serve warm.
Notes
Use thin asparagus: Thin to medium asparagus spears should become tender in approximately the same amount of time it takes the puff pastry to bake. If using very thick asparagus, blanch it briefly before assembling the bundles.
Keep the puff pastry cold: Puff pastry rises best when it stays cold. If the pastry becomes very soft while assembling the bundles, place the assembled bundles in the refrigerator for 10–15 minutes before baking.
Pancetta: Thinly sliced pancetta works best because it can cook through during the relatively short baking time. If using diced pancetta, cook it in a skillet first and drain before assembling.
Don't add extra salt: Pancetta and Gruyère are both salty, so the bundles shouldn't need additional salt.
Make ahead: Assemble the bundles, cover, and refrigerate for a few hours before baking. Brush with egg wash just before they go into the oven.
Nutrition
Calories: 305kcal | Carbohydrates: 16g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 280mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg
