Brussels Sprouts and Feta Pastry Roll Recipe - Allrecipes.com
Brussels Sprouts and Feta Pastry Roll Recipe
  • 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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Mar 08, 2011

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

 

7 Ratings

Feb 28, 2011

We loved it, No changes.

 
Aug 14, 2014

I liked everything about this recipe except its eye appeal. Unfortunately, the brussels sprouts filling turned brown after baking making it look like ground beef. The most important thing is how it tastes, and it was good, but its presentation was a disappointment. I know, I know, this is purely aesthetics, but we do eat with our eyes as well, and I would never know that this was a veggie side dish if I hadn’t made it. Followed the recipe to the letter, except for letting it bake longer to brown the pastry crust, and it was quite easy to prepare. The balsamic vinegar really comes through in this recipe giving the filling just a little tang, and you’ll definitely taste the feta as well, both good things.

 
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.

 
Jan 26, 2015

I had to make a couple of slight changes based on what I had on hand. I used dried basil instead of fresh and all walnuts since I had no almonds. I also didn't have puff pastry so I made a pastry dough from scratch. Instead of a roll I put this all in a pie pan with top and bottom crust. The texture was ok and flavor was good but it certainly didn't look appetizing. Either the balsamic colored everything brown or the Brussels turned brown with the baking. So not pretty to look at but pretty good to eat. I will make this again but maybe make a few modifications in the flavor profile to jazz it up a bit more.

 
Dec 26, 2014

I made this for an appetizer for Christmas Eve! It was so good! I used Phylo dough because I grabbed the wrong box and it didn't hold well so I ended up setting it out with crackers like a dip. Everyone loved it! I have leftover so I'm going to make bite sized cups with phylo dough a cupcake tin.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Maple Roasted Brussels Sprouts with Bacon

Sweet and smoky roasted Brussels sprouts.

Duck Fat-Roasted Brussels Sprouts

See how to make easy Brussels sprouts roasted with duck fat.

Saucy Brussels Sprouts

Learn how to make tasty Brussels sprouts in a warm orange sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States