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    Home » Recipes » Appetiser recipes

    Puff pastry asparagus and ham wraps with cheese

    Published: Apr 12, 2023 · Modified: May 24, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Indulge your taste buds with these delicious puff pastry asparagus and ham wraps. With minimum prep, 5 ingredients and only 25 minutes of cooking time, you can whip up a bunch of these delicious delicacies in next to no time.

    6 puff pastry asparagus and ham wraps on a plate.
    Jump to:
    • An assemble-and-bake recipe
    • What you will need
    • What to do
    • Puff pastry asparagus and ham wrap FAQs
    • Save for later
    • Related recipes
    • 📋The recipe

    An assemble-and-bake recipe

    These cheesy ham and asparagus bundles take no time at all to prepare. There's absolutely no pre-cooking of anything (not even the asparagus). Just assemble and bake for the most delicious and easiest party snacks, lunchtime treats or a special dinner party starter.

    The puff pastry is buttery and flaky with a light and crispy texture. The garlic and herb cream cheese adds a tangy element with the garlic providing a subtle savoury flavour. The ham adds a salty and smoky note to the dish and is the perfect foil for the fresh and slightly crunchy texture of the asparagus. Finally, the grated cheese, which melts during baking, creates an overall layer of gooey cheesy goodness.

    The ham and asparagus wraps are quite large, with the asparagus fitting diagonally across the pastry. This is the perfect size for a starter or a light lunch. However, if you would like to serve the wraps as canapes, I would recommend cutting the pastry into smaller-sized squares and cutting the ham and asparagus in half before assembling.

    You wouldn't believe that something that tastes as decadent as these ham and cheese asparagus puffs would be so easy to make. But you have to believe it! If you can unroll a roll of puff pastry then you can make these puff pastry asparagus and ham wraps yourself in no time at all.

    Close up of asparagus and ham wrapped in lightly browned puff pastry.

    Let me show you:

    What you will need

    Equipment

    The main piece of equipment is a baking tray. I like to line my baking tray with baking parchment to prevent the wraps from sticking and also to make cleaning up easier.

    To cut the pastry into squares you will need to use the back of a sharp knife and for brushing the pastry with beaten egg you may need a silicone pastry brush.

    If you bought a block of cheese rather than grated cheese, you will also need a cheese grater.

    Ingredients

    You will only need 5 main ingredients (or 7 ingredients if you count the egg and sesame seeds for finishing) to make these puff pastry asparagus and ham wraps.

    The recipe as given makes 6 wraps, but you can easily adjust it to make as many as you want by simply doubling up the ingredients.

    **You can get the complete list of ingredients and full instructions for making these ham and asparagus bundles on the printable recipe card at the end of this post**

    Ingredients for puff pastry asparagus and ham wraps with cheese.

    Puff pastry - shop-bought obviously - this is meant to be a quick and easy recipe. However, if you really want to make your own puff pastry you can get the instructions from my mate Chloe's homemade puff pastry recipe. If you are using shop-bought puff pastry, allow it to come to room temperature before unrolling so that it doesn't crack. Don't let it sit on the counter for too long though as the longer it sits the softer it will become and consequently be more difficult to work with.

    Ham - I used my local supermarket's own-brand sandwich ham because it's the right shape for the wraps. You could also be fancy and use prosciutto or even serrano ham if you prefer.

    Cream cheese - I found these little individual portions of cream cheese flavoured with garlic and herbs. One square is sufficient for 2 wraps. If you use a tub of cream cheese you will need approximately 1 teaspoon per wrap.

    Asparagus - this must be fresh asparagus - canned asparagus will taste good, but it will be very mushy once baked.

    Grated cheese - this is just plain everyday mature cheddar, but you could use any cheese that grates easily and melts nicely.

    Egg - this is used to seal the edges of the wraps so that they hold together, and is also brushed on the top of the pastry to encourage browning.

    Sesame seeds (not pictured) - these are optional - I like to sprinkle a few on top of the pastry because they look pretty!

    What to do

    All you have to do is assemble the asparagus and ham wraps and then bake them in the oven for 25 minutes. Here you go -

    Asparagus spears on a wooden board showing the ends snapped off.

    The ends of the asparagus spears can be quite woody and unappetising. Bend the bottom of the stem and the woody end will snap off easily. Don't throw the ends away, you can add them to soups and stews.

    A sheet of puff pastry cut into 6 squares.

    Roll out the puff pastry and cut into 6 roughly evenly-sized squares.

    6 squares of puff pastry spread with garlic and herb flavoured cream cheese.

    Spread one teaspoon of cream cheese diagonally across each square of pastry.

    Slices of han on top of the puff pastry squares.

    Place one slice of ham (folded in half) on top of the cheese.

    Asparagus spears being added to the ham on the puff pastry squares.

    Place three pieces of asparagus inside each slice of ham. Arrange the asparagus with two tips pointing in one direction and the third one in the opposite direction.

    Grated cheese sprinkled over the ham and asparagus on the puff pastry squares.

    Sprinkle each piece of ham with a little grated cheese.

    Beaten egg being brushed onto the corners of the ham and asparagus pastry squares.

    Brush the corners of the pastry with beaten egg.

    6 fully assembled asparagus and ham wraps.

    Fold the corners of the pastry over the ham and asparagus. Brush the exposed pastry with beaten egg and optionally sprinkle with a few sesame seeds.

    6 puff pastry asparagus and ham wraps on a baking tray.

    Transfer the pastries to a baking sheet lined with baking parchment. If you don't have baking parchment you can brush the baking sheet with a few drops of oil first to prevent sticking.

    6 baked ham and asparagus bundles.

    Bake in a preheated oven (200C/400F) for 25 minutes or until the pastry is puffed and golden.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Overhead shot of 3 baked ham and asparagus bundles.

    Puff pastry asparagus and ham wrap FAQs

    Can I freeze these?

    I wouldn't freeze the unbaked wraps as the moisture from the asparagus may affect the texture of the pastry once thawed. However, you can freeze the baked ham and asparagus wraps and freeze them in an air-tight container for 2 to 3 weeks. To reheat, place them on a baking sheet in a hot oven for about 5 minutes. Don't reheat them in the microwave as the pastry will become soggy.

    Can I prepare the ham and asparagus wraps in advance?

    Yes, you can assemble these up to 24 hours before baking. Cover the assembled pastries with plastic wrap and store them in the refrigerator. When ready to bake, simply egg wash them and bake as per the recipe instructions.

    How long can I store the wraps in the refrigerator?

    These wraps are best eaten fresh on the day, however, you can store them in a covered container in the refrigerator overnight and reheat them for a few minutes in a hot oven. You can also enjoy them at room temperature.

    3 ham and asparagus wraps on a marble board with spears of fresh asparagus at the side.

    Save for later

    If you would like to make these puff pastry asparagus and ham rolls yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed this recipe, here are a few other recipes for easy starters that you may like to try:

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    You can find these and other ideas for easy starters on my appetiser recipes page.

    📋The recipe

    6 puff pastry asparagus and ham wraps on a plate.

    Puff pastry asparagus and ham wraps with cheese

    Indulge your taste buds with these delicious puff pastry asparagus and ham wraps. With minimum prep, 5 ingredients and only 25 minutes of cooking time, you can whip up a bunch of these delicious delicacies in next to no time.
    Recipe by: Veronica
    Appetizer, Lunch, Starter
    British
    Calories 469
    Prep 10 minutes minutes
    Cook 25 minutes minutes
    Total Time 35 minutes minutes
    Servings: 6 wraps
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Baking tray
    • Baking parchment optional
    • Sharp Knife
    • Silicone pastry brush
    • Cheese grater

    Ingredients

    • 11 ounces / 320 grams roll puff pastry
    • 6 slices sandwich ham
    • 6 teaspoons garlic and herb cream cheese
    • 18 asparagus spears
    • ¼ cup / 30 grams cheddar cheese grated
    • 1 small egg beaten
    • 1 teaspoon sesame seeds optional

    Instructions

    • Snap off the bottom end of the asparagus spears.
      18 asparagus spears
    • Unroll the puff pastry and cut it into 6 roughly evenly-sized squares. If you have a block of puff pastry you should roll it out approximately ⅛-inch in thickness (or about the thickness of a one-pound coin).
      11 ounces / 320 grams roll puff pastry
    • Spread one teaspoon of cream cheese diagonally across each square of pastry.
      6 teaspoons garlic and herb cream cheese
    • Place one slice of ham (folded in half) on each of the cheese-covered pastry.
      6 slices sandwich ham
    • Place three pieces of asparagus inside each slice of ham. Arrange the asparagus with two tips pointing in one direction and the third one in the opposite direction.
    • Sprinkle each piece of ham with a little grated cheese.
      ¼ cup / 30 grams cheddar cheese
    • Brush the corners of the pastry with beaten egg.
      1 small egg
    • Fold the corners of the pastry over the ham and asparagus. Brush the exposed pastry with beaten egg and optionally sprinkle with a few sesame seeds.
      1 teaspoon sesame seeds
    • Transfer the pastries to a baking sheet lined with baking parchment. If you don't have baking parchment you can brush the baking sheet with a few drops of oil first to prevent sticking.
    • Bake in a preheated oven (200C/400F) for 25 minutes or until the pastry is puffed and golden.
    • Remove from the oven and allow to cool.

    Notes

    To freeze - you can freeze the baked ham and asparagus wraps in an air-tight container for 2 to 3 weeks. To reheat, place them on a baking sheet in a hot oven for about 5 minutes. Don't reheat them in the microwave as the pastry will become soggy.
    Prepare in advance - you can assemble these up to 24 hours before baking. Cover the assembled pastries with plastic wrap and store them in the refrigerator. When ready to bake, simply egg wash them and bake as per the recipe instructions.

    Nutrition

    Serving - 1wrap | Calories - 469kcal | Carbohydrates - 28.4g | Protein - 29.8g | Fat - 26.8g | Saturated Fat - 8.1g | Cholesterol - 32mg | Sodium - 782mg | Potassium - 197mg | Fiber - 2.4g | Sugar - 3g | Vitamin D - 3µg | Calcium - 67mg | Iron - 3mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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