Brussels Sprouts and Feta Pastry Roll Recipe - Allrecipes.com
  • READY IN 45 mins

Brussels Sprouts and Feta Pastry Roll

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Mar 01, 2011

Yum! I pretty much followed the recipe, I had to use agave instead of honey. Fast and easy to make. Will definitely make again though, I will probably make them smaller/bite size. This recipe could be a base for other veggie and cheese combos which I will hopefully try in the near future.

 
Feb 28, 2011

We loved it, No changes.

 

4 Ratings

Mar 08, 2011

This was ok, will not make again...lots left over...

 
Oct 26, 2012

I am not a cook but made some adaptations that seemed to work i used phyllo sheets notsure if thats the same as pastry dough. I didnt have fresh basil used dried and added a few cloves of fresh minced garlic i also diidnt have walnuts so i use sunflower seeds and generic feta. I brushed olive oil between layers and it cam eout delicious and goldennbrown on top. Coworkers loved it and asked formthe recipe.

 

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Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 510 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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