Recipe by scottiebaker
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Brussels sprouts, trimmed and cut in half
fresh lemon juice
balsamic vinegar, or to taste
honey, or to taste
salt and ground black pepper to taste
chopped fresh basil
white onion, chopped
1 (6 ounce) container
sheep-milk feta cheese, crumbled
2 (8 inch)
square sheets of frozen puff pastry, thawed
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.
This was ok, will not make again...lots left over...
We loved it, No changes.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brussels Sprouts and Feta Pastry Roll
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 352
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make easy Brussels sprouts roasted with duck fat.
Learn how to make tasty Brussels sprouts in a warm orange sauce.
See how to make roasted Brussels sprouts and cipollini onions.