Monday, January 3, 2011

Best Appetizer: Asparagus-Prosciutto Puffs

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As promised, I wanted to share with you a recipe from our New Year's Eve party.  This is by far everyone's favorite.  Even my kids liked it!  I apologize for the poor picture, but it was dark, and I did not use flash.

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I got this recipe from Phyllis Hoffman's Christmas Cottage Special Collector's Issue.  Phyllis is the angel who brought back Victoria Magazine.  I will keep this issue and refer to it for years to come!

Asparagus-Prosciutto Puffs
(Makes 24 Puffs)

25 medium asparagus spears
1 17.3-ounce package frozen puff pastry, thawed (I used Pepperidge Farm)
1 5.2-ounce package Boursin or herbed cream cheese (I used Boursin Light Garlic and Fine Herbs)
12 slices of prosciutto, halved

1.  Preheat oven to 400 degrees.

2.  Trim asparagus to 5 inches in length.

3.  Place the asparagus in a pot of boiling water until crisp-tender, about three minutes. Remove from the water with tongs and let drain in a colander. Rinse with cold water.

4.  Spread out both puff pastry portions and slice both in half vertically, making 4 sections. Slice each section horizontally into six equal-size strips, about three inches wide by two inches long.

5.  Spread 1/2 teaspoon cheese onto each pastry strip, avoiding the edges, and top with prosciutto slice, folded to fit atop cheese (this is very important because the prosciutto will get too crisp if you don't do this).  Add one asparagus spear at the top of prosciutto and cheese and roll into a slim bundle, pinching the dough together to firmly seal.

Note: I rolled mine more like a crescent roll, but you can roll them more like long cylinders and pinch the dough together to form a seam.  I was just in a big hurry :D

6.  Place the pastry bundles seam down onto a nonstick baking sheet lined with parchment paper (I used a Silpat liner).  Do not use a greased baking sheet or the bundle will be soggy). Bake until bundles are puffed and golden, about 10 minutes.  Place on wire racks and cool slightly before serving.

This is a very simple recipe.  I hope you try it!

Until next time...

Blessings!
Ricki Jill

4 comments:

  1. Hi,

    My, these certainly look tasty...and easy, a nice combination. I am very intrigued by your paintings...I paint a little and I have always wanted to try to do an interior, the ones I see here are super. Very nice! I also appreciate the reviews of the decorating books...and the other books too. Thank you, several of these have been on my list to think about. And finally, thank you for leaving such a nice comment on my blog post, January blues.(-:

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  2. I still have my old Victoria magazines. I treasure them and every so often go through the whole stack and savor and drool and get ideas...
    Best wishes Linda

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  3. Bonjour Ms. Ricki Jill - Merci for the recipe...looks delicious and easy enough for me to try since I love asparagus and pastries. Best combination :-)

    Happy New Year and wishing you the best this year.
    -marie

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  4. These look delicious! I have a similar recipe but it doesn't call for the Boursin or prosciutto. Yours sounds much better!

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