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Brussels Sprouts and Feta Pastry Roll Recipe

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Brussels Sprouts and Feta Pastry Roll Recipe

Directions

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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
  • Methods :

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Step 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.

  • Step 3

    Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.

  • Step 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.

  • Step 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.

  • Step 6

    Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.

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