If there’s one thing I adore when entertaining, it’s a recipe that looks impressive but secretly takes very little effort. These Brie, Asparagus, and Prosciutto Pastries check every single box. Imagine golden, flaky layers of puff pastry wrapped around salty slices of prosciutto, gooey brie that melts into every corner, and tender asparagus spears that bring a fresh, slightly crisp bite. They’re little parcels of joy that never last long on a serving platter.
What makes these pastries irresistible is the balance of flavors and textures. The brie brings a creamy richness, the prosciutto adds that irresistible savory depth, and the asparagus keeps it all feeling light and balanced. Brush the pastry with a touch of honey butter before baking, and suddenly you’ve got a sweet-savory finish that makes these pastries taste like something straight out of a café bakery window.
Another reason I love these? They’re versatile. Serve them warm from the oven as an elegant starter at a dinner party, pack them up for a picnic, or even make a batch for a holiday brunch spread. They’re just as at home alongside a crisp glass of white wine as they are with a casual afternoon tea. And because the recipe uses store-bought puff pastry, the prep time is wonderfully minimal – leaving you free to enjoy your guests instead of being stuck in the kitchen.
Trust me, once you pull these out of the oven, the aroma alone will have everyone hovering nearby. Flaky, buttery, cheesy, savory, with just a hint of sweetness – these pastries really do have it all.
Brie, Asparagus and Prosciutto Pastries
Equipment
- Mixing Bowl
- Knife
- Baking Sheet
Ingredients
- 1 bunch of thin asparagus washed and trimmed
- 1 tablespoon olive oil
- 2 sheets frozen puff pastry thawed to room temperature
- 1 wheel brie 8oz (225g)
- 1 large egg
- 1 packet prosciutto 8-10 slices
- 6 tablespoons butter 85g
- 1 tablespoon runny honey
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and line two baking sheet with parchment paper.
- In a bowl mix together the butter, honey and salt.
- Drizzle the asparagus with the olive oil and set aside.
- Roll the pastry out into a rectangle on a floured bowl and cut into four or six squares depending on the size
- Turn the squares so that they are a diamond shape the spread a little of the butter mixture onto each one.
- Lay a slice of prosciutto, followed by a few spears of asparagus (if they are thin then 3-4 work well) and top with a slice of brie.
- Beat the egg in a small bowl with a tablespoon of water. Fold the left side of the diamond over towards the center and brush the top with egg wash. Repeat this action with the right side again brushing with the egg wash.
- Season with some cracked black pepper then bake in the over for around 15 minutes until golden and puffed up and the cheese has melted.
- You can brush with any remaining butter prior to serving if required.
Did you make this recipe?
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