Asparagus puff pastry bundles
When it comes to puff pastry, which is always considered an appetiser but also a perfect aperitif (although I would also enjoy it at breakfast), they are the only ones who can't fail to appear on my table.
Ingredients
- 1 roll of rectangular puff pastry
- 500 g asparagus
- 10 slices of speck
- 10 slices of sweet scamorza cheese
- 1 egg
- Black sesame seeds
Instructions
- First of all, devote yourself to the spinach: remove the white parts and scrape off the outer, harder parts.
- Gather the asparagus into a bunch, fasten them with string and blanch them in boiling water for 8 minutes. Drain the asparagus and leave to cool.
- Preheat the oven to 190°C (374°F). Roll out the pastry on a baking tray and make about 8-10 strips.
- Lay 1 slice of speck and 1 slice of scamorza on top of each strip, then lay the asparagus and roll the pastry around it.
- Brush each spiral with beaten egg and finish with sesame seeds.
- Bake and cook for 12-15 minutes at 190°C (374°F).
- Once the pastry is golden brown, remove from the oven and serve your appetizers hot, enjoy!!!