Asparagus
and Prosciutto Puff Pastry Pillows
By FBWorld Team
Have
you ever thought about what happens behind-the-scenes
at a catered event or dinner party? Have you ever thought
you could do it better? Founder of Food and Fond Memories,
a popular food website, Sandy Axelrod, a former caterer,
has produced numerous parties and events. In her first
cookbook, Affairs to Remember, she shares insider tips
and advice, along with some of her best recipes for good
eating and easy entertaining. Filled with beautiful photographs,
Sandy has created a tasty as well as a compelling book
that can provide home cooks with everything needed to
create a memorable party or dinner. Here one of the yummy
recipes:
Asparagus
and Prosciutto Puff Pastry Pillows
Makes:
24
Ingredients:
1 package Frozen Puff Pastry, (defrosted)
24 thin Asparagus Spears, (blanched)
8 paper thin slices Prosciutto, (cut crosswise in 3 pieces
each)
1/4 cup Dijon Mustard
2 Eggs, whisked with 2 tbls. Water
1/2 cup Freshly Grated Parmesano Reggiano Cheese
Procedures:
1. Preheat oven to 400† F. On a lightly
floured surface roll out each sheet of puff pastry to
a 12-by-9-inch rectangle and cut in twelve three inch
squares. Spread a little Dijon mustard on each square
leaving a small border all around the edges. Cut of top
two inches off each asparagus spear, reserving the rest
of the spears for another dish. Place one piece of asparagus
diagonally across each puff pastry square.
2.
Top with a piece of prosciutto. Moisten around the edge
of each square with a tiny bit of water and fold each
square diagonally to form a triangle. Press edges to seal
and place on parchment lined sheet trays. Brush each triangle
with the beaten egg mixture and bake at 400† F for 15
minutes. Sprinkle the grated Parmesano Reggiano cheese
atop each pastry and return to the oven to bake until
brown, 10 or 15 minutes longer.
Serve hot or at room temperature.
Recipe
from AFFAIRS TO REMEMBER by Sandy Axelrod
Motivational Press/September 2015
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