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

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

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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