The perfect brunch dish or spring appetizer.
Heat oven to 400°F. Line two baking sheets with parchment paper.
Trim woody ends from asparagus. Place asparagus into large bowl; toss with olive oil, salt, and pepper. Set aside.
Roll out puff pastry sheets on very lightly floured surface to 10-inch squares. Cut each square into quarters.
Brush edges of each quarter with beaten egg, save remaining egg.
Divide prosciutto evenly among squares, tearing pieces if necessary. Dollop Philia evenly on top of proscuitto.
Evenly distribute asparagus among puff pastry squares (2-4 pieces per puff). Lightly press into Philia.
Wrap puff pastry around filling, overlapping two opposite corners. Place onto prepared baking sheets.
Brush bundles with remaining egg wash.
Baked 20-25 minutes or until golden brown. Let cool at least 5 minutes or until room temperature.
1 (1 pound) bunch asparagus
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (17-ounce) package frozen puff pastry dough sheets, thawed according to package directions
1 egg, lightly beaten
1 (3-ounce) package sliced prosciutto
1 (7-ounce) container Philia™ Roasted Red Pepper Spread
+ Calories: 0
+ Fat (g): 0
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 0
+ Sodium (mg): 0
+ Carbohydrate (g): 0>
+ Dietary Fiber (g): 0
+ Sugars (g): 0
+ Protein (g): 0
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