6 slices prosciutto, quartered to create 24 smaller pieces/strips
¼ cup julienned, sun-dried tomatoes (not oil-packed)
1 ¼ cup Italian four-cheese blend
1 egg, beaten with a tablespoon of water, for egg wash
Preheat the oven to 400°, and line two small baking sheets with parchment paper.
-Place one sheet of thawed puff pastry on a work surface in front of you (keep the other puff pastry sheet wrapped up and cold in the fridge), and roll out just a little bit to slightly thin out the dough.
-Cut the sheet into thirds vertically, then into fourths horizontally making 12 pieces/squares.
-Take two pieces of asparagus (a spear tip and a bottom half),and wrap them in a little piece of prosciutto; place a puff pastry square in front of you with a point towards you, and place the prosciutto-wrapped asparagus just above that point.
-Place a couple of pieces of julienned sun-dried tomatoes next to the asparagus, and sprinkle over a little of the cheese; then, fold the point over the filling and roll upwards finishing with a little egg wash to seal the seam closed; place onto one of the prepared baking sheets.
-Repeat the process with the remaining 11 squares, then place the baking sheet into the fridge to keep cold while you repeat the process with the remaining sheet of puff pastry.
-When both baking sheets are filled, brush a little of the egg wash over each of the puffs to create a golden color, and bake for 15 minutes.
-Best served while hot and fresh, but you can serve them room temp, as well.