Serve these as a delicious and elegant appetizer or light meal with a chilled white wine or pinot rosé.
Recipe
1 sheet puff pastry, thawed
9 slices prosciutto
1 wheel brie, cut into 1/4-inch slices
1 bunch fresh asparagus
1 large egg
1 T. water
For the egg wash, whisk together the egg and water in a small bowl until smooth and set aside.
Heat oven to 425-degrees and line two sheet pans with parchment paper.
Cut pastry into 9 equal squares. On a lightly floured surface, roll each square to 1/16-inch to about 4”x4”. Top each square with 1 slice prosciutto (fold prosciutto to fit, if necessary). Place one slice of brie and 4-5 asparagus spears at an angle on top of the prosciutto. Fold top right corner of pastry over asparagus, then fold bottom left corner over bundle and tuck under. Use a pastry brush to brush egg wash all over exposed pastry. Put on sheet pan and refrigerate until ready to cook, at least 30 minutes, or put in freezer for 10-15 minutes.
Bake for 15-20 minutes until puffed and golden brown.