ASPARAGUS TIP & PROSCIUTTO PUFFS
These excellant hors d'oeuvres are from Enchanted Evenings by John Hadamuscin..A family favourite...Even people who don't like asparagus ask for this recipe...enjoy Save the rest of the asparagus for soup or to mix in rice.
Provided by Baby Kato
Categories Vegetable
Time 40m
Yield 60 hors d'oeuvres, 60 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Wrap each Asparagus Tip with a prosciutto strip.
- Set aside until needed.
- Roll out puff pastry sheets on a lightly floured board.
- Brush the rolled out puff pastry with the mustard.
- Cut the prepared pastry into 2" squares.
- Place the reserved prosciutto & asparagus tip diagonally on each square.
- Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered.
- Moisten with water to seal.
- Bake 1" apart.
- Bake 15- 20 minutes- serve hot.
Nutrition Facts : Calories 47.1, Fat 3, SaturatedFat 0.8, Sodium 56.3, Carbohydrate 4.2, Fiber 0.5, Sugar 0.3, Protein 1.1
PROSCIUTTO AND PARMIGIANO PUFFS
These delicious little appetizers are very easy to put together! Everyone always really enjoys them on an appetizer tray. They also freeze very well so they are a great make ahead!
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 18-24 puffs
Number Of Ingredients 6
Steps:
- Roll the puff pastry into a very thin rectangle on a lightly floured surface.
- Sprinkle with the Parmgiano-Reggiano and pepper. (make sure the fan isn't blowing your way, haha, I forgot mine was on and "the answer my friend" was not the only thing that was blowin in the wind! DOH!).
- Arrange the prosciutto over the cheese to cover the entire surface. Cut into 3 inch triangles with a pizza cutter. (I cut it into 3 inch squares first and then in half diagonally to make triangles).
- Roll the triangles up from the wide end, enclosing the cheese and proscuitto.
- Arrange on a baking sheet and shape into crescents. Brush with the egg and sprinkle with the Grana Padano. Bake at 375*F for 20 minutes until golden and crisp.
Nutrition Facts : Calories 93.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 15.2, Sodium 116, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.1
PROSCIUTTO AND PARMESAN PUFF PASTRY
These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites.
Provided by Elisabetta47
Categories European
Time 26m
Yield 30 pieces, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
- Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
- Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
- Wrap in plastic. Repeat with the second half sheet of pastry.
- Refrigerate until firm, at least 3 hours and up to 2 days.
- When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
- Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
- Transfer to racks and cool slighty. Serve warm.
Nutrition Facts : Calories 174.8, Fat 12, SaturatedFat 3.8, Cholesterol 25.2, Sodium 182.9, Carbohydrate 11.4, Fiber 0.4, Sugar 0.3, Protein 5.3
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