Indulge your taste buds with these delicious puff pastry asparagus and ham wraps. With minimal prep, five main ingredients and about 25 minutes of cooking time, you can make a batch of these tasty parcels quickly for snacks, lunch or a starter.
An assemble-and-bake recipe
These cheesy ham and asparagus bundles are incredibly quick to prepare — there’s no need to pre-cook anything, not even the asparagus. Simply assemble the parcels and bake. They make effortless party snacks, light lunches or an elegant starter.
The puff pastry bakes up buttery and flaky with a crisp exterior. Garlic-and-herb cream cheese adds a tangy, savoury layer while the ham brings salty, smoky notes that complement the fresh, slightly crunchy asparagus. A sprinkle of grated cheese melts into a delicious gooey finish.
These wraps are fairly generous in size — the asparagus sits diagonally across each pastry square — making them ideal as a starter or light main. If you prefer bite-sized canapés, cut the pastry, ham and asparagus into smaller portions before assembling.
They taste indulgent but are surprisingly simple. If you can unroll store-bought puff pastry, you can make these puff pastry asparagus and ham wraps in no time.
Here’s how to make them:
What you will need
Equipment
You’ll need a baking tray, and I recommend lining it with baking parchment to prevent sticking and make cleanup easier.
A sharp knife is useful for cutting the pastry into squares and a silicone pastry brush for the beaten egg glaze. If you have a block of cheese, a cheese grater will be needed.
Ingredients
This recipe uses five main ingredients (seven if you include the egg and sesame seeds for finishing). The quantities below make six wraps; scale up if you need more.
See the recipe card below for the full ingredient list and exact measurements.
Puff pastry – store-bought is quickest. If using a rolled sheet, allow it to come to room temperature so it unrolls without cracking, but don’t let it get too soft to handle.
Ham – sandwich-style slices work well. For a more delicate flavour you could use prosciutto or serrano.
Cream cheese – garlic-and-herb flavour works nicely. Use about 1 teaspoon per wrap if using a tub.
Asparagus – use fresh spears; canned asparagus will become too soft when baked.
Grated cheese – a mature cheddar or any easily melting cheese is fine.
Egg – beaten, to seal and glaze the pastry.
Sesame seeds (optional) – a small sprinkle makes the pastries look attractive.
What to do
Assemble the ham and asparagus parcels and bake for about 25 minutes at 200°C (400°F) until golden and puffed. Quick steps below:
Snap the woody ends off the asparagus: bend each spear and the tough end will naturally break away. Save the trimmings for stock or soup if you like.
Unroll or roll the puff pastry and cut into six roughly even squares.
Spread about 1 teaspoon of cream cheese diagonally across each pastry square.
Place one slice of ham, folded in half, over each cheese-covered square.
Lay three asparagus spears on each slice of ham, arranging two tips one way and the third the opposite to fit neatly.
Sprinkle a little grated cheese over each parcel.
Brush the pastry corners with beaten egg to help them seal.
Fold the corners of the pastry over the ham and asparagus, brush the exposed pastry with egg and sprinkle sesame seeds if using.
Place the pastries on a baking sheet lined with parchment. If you don’t have parchment, lightly oil the tray to prevent sticking.
Bake in a preheated oven at 200°C/400°F for about 25 minutes, or until the pastry is puffed and golden.
Once baked, allow the wraps to cool slightly before serving. They can be enjoyed warm or at room temperature.
Puff pastry asparagus and ham wrap FAQs
Avoid freezing unbaked wraps because asparagus moisture can make the pastry soggy after thawing. Baked wraps freeze well in an airtight container for 2–3 weeks. Reheat on a baking sheet in a hot oven for about 5 minutes to refresh the pastry; avoid microwaving.
Yes — assemble up to 24 hours ahead, cover with plastic wrap and refrigerate. When ready to bake, brush with egg and bake as directed.
They’re best eaten the same day, but you can keep baked wraps in a covered container overnight and reheat briefly in a hot oven. They’re also pleasant at room temperature.
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📋The recipe
Puff pastry asparagus and ham wraps with cheese
Equipment
- Baking tray
- Baking parchment (optional)
- Sharp knife
- Silicone pastry brush
- Cheese grater
Ingredients
- 320 g / 11 oz roll puff pastry
- 6 slices sandwich ham
- 6 teaspoons garlic & herb cream cheese
- 18 asparagus spears
- 30 g / 1/4 cup grated cheddar cheese
- 1 small egg, beaten
- 1 teaspoon sesame seeds (optional)
Instructions
- Snap off the woody ends of the asparagus spears.
- Unroll the puff pastry and cut it into 6 roughly even squares. If using a block, roll to about 1/8 inch thickness.
- Spread about 1 teaspoon of cream cheese diagonally across each square.
- Place one folded slice of ham on each cheese-covered square.
- Arrange three asparagus spears on each slice of ham (two tips one way, the third the other).
- Sprinkle a little grated cheese over each parcel.
- Brush the pastry corners with beaten egg, fold the corners over the filling, brush exposed pastry with egg and optionally sprinkle sesame seeds.
- Transfer to a baking sheet lined with parchment (or lightly oiled) and bake at 200°C / 400°F for about 25 minutes, until puffed and golden.
- Remove from the oven and allow to cool slightly before serving.
Notes
Freeze: Freeze baked wraps in an airtight container for 2–3 weeks. Reheat in a hot oven for a few minutes; do not microwave.
Prepare ahead: Assemble up to 24 hours in advance, cover and refrigerate. Egg-wash and bake when ready.
Nutrition
Serving: 1 wrap | Calories: 469 kcal | Carbs: 28.4 g | Protein: 29.8 g | Fat: 26.8 g
Nutrition info is an estimate for guidance only.