• Makes 15

    Make up your dough by mixing together the Macphie Softie®, flour, sugar, egg, water and yeast for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer).

    The temperature of the dough should be 27°C.

    Use the butter to laminate the dough.

    Once you have done your 3 book turns, rest the dough for 3 hours or overnight.

    Pin out to 3mm and cut the dough into squares of 4 inches x 4 inches.

    From opposite corners diagonally place the prosciutto and asparagus then the grated gruyere.

    Fold over the other 2 corners and wrap them tight using the Macphie Plant-based Glaze to stick them together.

    Prove for 1 hour.

    Spray with Macphie Plant-based Glaze and bake at 180°C (356°F) for 30 minutes.

    Once baked spray again with Macphie Plant-based Glaze.


  • 1000g flour 
  • 100g Macphie Softie® 
  • 100g sugar 
  • 125g egg 
  • 375g water 
  • 21g dried yeast or 60g fresh yeast 
  • 500g butter
  • 60 asparagus 
  • 15 slice prosciutto 
  • 375g grated gruyere 
  • Macphie Plant-based Glaze