Brussels Sprouts and Feta Pastry Roll

Brussels Sprouts and Feta Pastry Roll

7
scottiebaker 0

"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

45 m servings 511 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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

We loved it, No changes.

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 h...

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 ...

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 pastr...

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. ...