Brussels Sprouts and Feta Pastry Roll
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.
- 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
- 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 2. 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.
- 3. Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
- 4. 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.
- 5. 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.
- 6. Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
serving: 6 servings
calories: 510.7 kcal
carbohydrates: 31.7 g
protein: 11.2 g
saturated fat: 10.4 g
cholesterol: 25.2 mg
sodium: 445.1 mg
fiber: 3.8 g
sugar: 5.7 g