Here’s a quick little savory snack, appetizer or side dish for lunch or crunch: Brie, Asparagus and Prosciutto Pastries. They use store-bought frozen puff pastry and can be ready in just about 30-45 minutes, and can also be eaten hot or at room temperature. Pretty and have an “early summer” vibe with the asparagus. Don’t like brie? You can sub out swiss cheese too!
Ingredients
6 tablespoons salted butter, melted
1 tablespoon honey
1/4 teaspoon kosher salt and freshly ground black pepper
red pepper flakes, to taste (optional)
1 bunch (about 24-30 stalks) thin asparagus, trimmed, blanched for 1 minute, then chilled + patted dry
1 tablespoon extra-virgin olive oil
All-purpose flour, rolling of the puff pastry
2 sheets puff pastry, thawed according to package directions
12 slices prosciutto
8 ounces brie, cut into 12 pieces
1 large egg, beaten with a bit of water for egg wash
Directions
Wheat oven to 400F and line two large baking sheets with silpat or parchment paper. In a small bowl, combine melted butter, honey, salt and pepper.
Pat blanched asparagus dry. Note: if they are pencil then, you might not need to blanch them, but I think the bright green looks nice and it makes them just a little more tender. In a medium bowl, toss asparagus in oil.
On a lightly floured surface, working one at a time, roll out puff pastry to a 12 x 12-inch squares. Cut each into 4 squares for a total of 8 squares. Rotate square into a diamond shape and brush with butter mixture. Top with a slice of prosciutto, folding as needed to fit inside square. Top with three asparagus stalks and slice of brie. Fold left side over top and brush with egg wash. Fold right side over and brush top and sides with more egg wash. Make sure that you seal them firmly together. Sprinkle with a bit more kosher salt and sprinkle with red pepper flakes, if using. Place on baking sheet and repeat with remaining puff pastry.
Bake until golden and brie is melted, about 15 minutes. Let sit for a minimum of 5 minutes before serving. Can be eaten warm or at room temperature, that I think that they taste better warm/hot.
