brussels sprouts and feta pastry roll

Ingredients

• Servings: 6
• 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
• 1/4 cup olive oil
• salt and ground black pepper to taste
• 1/4 cup chopped fresh basil
• 1 small white onion, chopped
• 1/4 cup walnuts
• 1/4 cup almonds
• 1 (6 ounce) container sheep-milk feta cheese, crumbled
• 2 (8 inch) square sheets of frozen puff pastry, thawed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• 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.
• mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
• 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.
• 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 the prepared baking sheet, seam sides down.
• bake in the preheated oven until golden brown, about 20 minutes. serve hot.