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Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps
5 from 4 votes

Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps

These Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps are fabulous for breakfast, lunch or dinner and come together amazingly fast!

Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings: 4
Calories: 488 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: American, French-American Fusion

Ingredients

  • 1 tablespoon butter
  • 12-16 medium diameter asparagus spears
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt or seasoning salt
  • 1 heet puff pastry thawed according to package directions, from 17-ounce or 490g package
  • 4 lices prosciutto 4x4 inches or larger, thinly sliced
  • 6 ounces White Cheddar Cheese divided into 8 slices (Gouda, Havarti, Dubliner, Baby Swiss, Fontina or Gruyere can also be used)
  • 1 large egg
  • 1 tablespoon honey
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 400° and line a 12x18-inch sheet pan with parchment paper. Remove egg from the refrigerator and set out to warm up a bit.
  2. Melt butter in a small microwave safe bowl or measuring cup. Set aside.
  3. In a small bowl, combine melted butter, honey, and salt.
  4. Lay out the asparagus on plate and drizzle with the olive oil. Sprinkle with the kosher salt and toss with your fingers to coat.
  5. Lightly flour a work surface. If puff pastry is not square, roll it out a bit to form a square. (Each sheet of Pepperidge Farm Puff Pastry is right around 9x9-inches.)
  6. Cut the puff pastry in 4 equal size squares.(If using Pepperidge Farm Puff Pastry, each square will be around 4½ inches on each side.) Rotate the squares with a corner facing up and down (like a diamond).
  7. Prepare the egg wash by adding the honey and egg to the bowl with the melted butter. Stir well to combine. Don’t worry if there are some small bits of unmelted butter. Set the egg wash aside.
  8. Top each diamond with a slice of prosciutto, folding as needed to fit over the surface. Top with a 3-4 spears of asparagus and two slices of cheese. (I like to place the cheese so that some of it will peek out once the pastry is folded.)
  9. Fold the left side of the pastry over the asparagus and cheese and brush with the egg wash. Fold the right side over the first side. Brush the top and sides of the pasta with more of the egg wash, being careful not to use too much. You don’t want it to drip onto the parchment. Sprinkle with fresh ground pepper. .
  10. Bake until pastry is golden and cheese is nicely melted, 14-18 minutes.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
  • This recipe is easily doubled. Use two sheets of puff pastry and two sheet pans.

Nutrition Information

Calories 488kcal (24%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 55mg (18%) Sodium 499mg (21%) Potassium 56mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 539IU (11%) Vitamin C 1mg (1%) Calcium 303mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 488

% Daily Value*

Calories 488kcal 24%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 499mg 21%
Potassium 56mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 539IU 11%
Vitamin C 1mg 1%
Calcium 303mg 30%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.