Asparagus-Prosciutto Strudel

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8-10 servings

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  • Steam asparagus 3-4 min or until just tender. Drain, pat dry and let cool.
  • Beat cream cheese until smooth. Add next 5 ingredients and mix with fork until incorporated.
  • Keeping the remaining phyllo covered with plastic wrap and a damp towel, lay one sheet on counter and brush with butter. Lay another and brush with butter. Repeat with two more sheets. Lay 2 slices of prosciutto, overlapping in center of phyllo, leaving a border.
  • Spread half cheese mixture on top of prosciutto. Arrange half asparagus on top, alternating tips to bottoms. Fold in three sides and roll.
  • Place seem down on parchment lined cookie sheet. Brush with melted butter. Repeat with remaining ingredients to make a second strudel.
  • Preheat oven to 400°F (200°C). Cut slits in top of strudels and bake, uncovered for about 30 min or until golden brown all over. Cut and enjoy.


*Strudels can be prepared ahead, and then refrigerated, covered with plastic wrap for up to 24 hrs.

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