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BRIE, ASPARAGUS, & PROSCIUTTO BUNDLES

by Angelo Acocella

ngredients


  • 6 Tbsp. 

    unsalted butter, melted

    1 Tbsp. 

    honey

    1/4 tsp. 

    kosher salt

    1 

    bunch pencil asparagus, ends trimmed

    1 Tbsp. 

    extra-virgin olive oil

    All-purpose flour, for surface

  • 2 

    sheets frozen puff pastry, thawed according to package directions

  • 12 

    slices prosciutto

  • 1 

    (8-oz.) wheel Brie, cut into 12 pieces

  • 1 

    large egg

  • Freshly ground black pepper

Directions

    1. Step 1Preheat oven to 400° and line 2 large baking sheets with parchment. In a small bowl, combine butter, honey, and salt. In a medium bowl, toss asparagus in oil.
    2. Step 2On a lightly floured surface, working one at a time, roll out puff pastry to a 15" x 10" rectangle. Cut each into 6 squares for a total of 12.
    3. Step 3Rotate square to a diamond shape and brush with butter mixture. Top with a slice of prosciutto, folding as needed to fit inside square. Top with a few pieces of asparagus and a slice of Brie.
    4. Step 4In a small bowl, mix egg and a splash of water until blended. Fold left side of pastry over filling and brush with egg wash. Fold right side of pastry over and brush top and sides with more egg wash; season with pepper. Arrange on prepared sheet. Repeat with remaining puff pastry; reserve any remaining butter mixture.
    5. Step 5Bake bundles until golden and Brie is melted, about 15 minutes.
    6. Step 6Brush with more reserved butter mixture before serving.

 

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