Puff Pastry with Asparagus, Prosciutto, and Almonds

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INGREDIENTS

For the chicken:

• 2 sheets puff pastry

• 8-10 slices prosciutto

• 1 bunch asparagus, trimmed

• ½ cup shredded Gruyère or Fontina cheese

• 1 egg, beaten

• ⅓ cup Mariani Sliced Almonds

INSTRUCTIONS

1. Preheat the oven to 400℉.

2. Use a rolling pin to roll out the puff pastry sheets until they are almost doubled in size. Cut the sheets into smaller squares, approximately 4x4 inches.

3. Place a slice of prosciutto on each puff pastry square. Lay 2-3 spears of asparagus diagonally across each square, then sprinkle on approximately 1 tablespoon of cheese.

4. Fold in the corners of the pastry so it is wrapped around the asparagus.

5. Use a pastry brush to brush the beaten egg over the pastry. Sprinkle on the sliced almonds.

6. Transfer the puff pastry bundles to a baking sheet and bake for 13-15 minutes, until the pastry is golden.

7. Serve and enjoy!