Prosciutto Asparagus Puff Pastry Twists

See Also: Southern Comfort: My Decadent Pecan Pie Journey – John Wheeler

Hey, dear readers! I’m absolutely thrilled to share with you today a brunch recipe that’s as tasty as it is gorgeous – Breezy Brunch: Prosciutto Asparagus Puff Pastry Twists. These savory, flaky twists, loaded with prosciutto and asparagus, make an impressive addition to any brunch spread. So let’s get cooking!


  • 1 bunch of fresh asparagus, ends trimmed
  • 1 package (about 17 ounces) of frozen puff pastry, thawed
  • 8-10 slices of prosciutto
  • 1 cup of grated Parmesan cheese
  • 1 egg (for egg wash)
  • Salt and pepper to taste


  1. Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will help ensure our twists don’t stick.
  2. Roll out your thawed puff pastry on a lightly floured surface into a large rectangle. Cut the pastry in half lengthwise to create two long rectangles.
  3. Arrange slices of prosciutto on each pastry rectangle, leaving a small border around the edges. Then, sprinkle a generous amount of grated Parmesan cheese on top of the prosciutto.
  4. Press the asparagus spears into the puff pastry, alternating the tips and ends from one side to the other. Make sure the spears are half-submerged in the pastry.
  5. Slice the pastry between each spear, creating individual strips. Then, gently twist each strip a few times, being careful not to let the asparagus fall out.
  6. Transfer your twists onto the prepared baking sheet. Beat the egg in a small bowl and brush the pastry part of each twist with the egg wash. This gives them a nice, golden shine.
  7. Season the twists with a sprinkle of salt and pepper, then bake for 15-20 minutes, or until the pastry is puffed and golden, and the asparagus is tender.

And there you have it! Your Breezy Brunch: Prosciutto Asparagus Puff Pastry Twists are ready to be enjoyed. They’re delightfully flaky, full of flavor, and look quite stunning on a brunch table. Enjoy and happy cooking!

Un Seattle Gourmand

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