Description
My roommate used to call Brussels sprouts ‘Little Horribles’ — well, not any more! An elegant looking pastry roll that’s great as an appetizer, or as a main feature for vegetarians.
Ingredients
- 15 Brussels sprouts, trimmed and cut in half
- 2 tablespoons fresh lemon juice
- 3 tablespoons balsamic vinegar, or to taste
- 1 teaspoon honey, or to taste
- ¼ cup olive oil
- salt and ground black pepper to taste
- ¼ cup chopped fresh basil
- 1 small white onion, chopped
- ¼ cup walnuts
- ¼ cup almonds
- 1 (6 ounce) container sheep-milk feta cheese, crumbled
- 2 (8 inch) square sheets of frozen puff pastry, thawed
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil
- cover
- and simmer over medium-low heat until they are bright green and tender
- 5 to 7 minutes. Remove from the heat
- drain
- and allow to cool.
- Mix the lemon juice
- balsamic vinegar
- honey
- olive oil
- salt
- and black pepper in a bowl; set aside.
- Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil
- onion
- walnuts
- and almonds; process until the mixture is finely chopped
- about 15 seconds. Remove Brussels sprouts mixture to a bowl
- and mix in the feta cheese and lemon juice mixture to form a moist filling.
- Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half
- and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll
- and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet
- seam sides down.
- Bake in the preheated oven until golden brown
- about 20 minutes. Serve hot.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6