Brie, Asparagus & Prosciutto Bundles
★★★☆☆
Ingredients
- 6 Tbsp butter, melted (88.7 ml)
- 1 Tbsp honey (14.8 ml)
- 1/4 tsp kosher salt (1.2 ml)
- 1 bunch pencil asparagus, ends trimmed
- 1 Tbsp extra-virgin olive oil (14.8 ml)
- All-purpose flour, for dusting
- 2 sheets puff pastry, thawed
- 12 slices prosciutto
- 8-ounce wheel Brie, cut into 12 pieces
- Egg wash (1 egg beaten with 1 Tbsp water)
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.\n2. In a small bowl, whisk together melted butter, honey, and salt.\n3. In a medium bowl, toss asparagus with oil.\n4. On a lightly floured surface, roll out one puff pastry sheet to a 15x10-inch rectangle. Cut into 6 squares. Repeat with the second sheet, for a total of 12 squares.\n5. Rotate a square into a diamond shape and brush with butter mixture. Top with a slice of prosciutto, folding as needed to fit. Add a few asparagus spears and a slice of Brie. Fold the left side over the top and brush with egg wash. Fold the right side over and brush the top and sides with more egg wash. Season with pepper. Place on a baking sheet and repeat with remaining pastry squares.\n6. Bake until golden and Brie is melted, about 15 minutes. Brush with more butter mixture before serving.
Wine Pairing: Light White (Sauvignon Blanc) — A light white wine such as Sauvignon Blanc or a sparkling wine like Prosecco.