Brussels Sprouts and Feta Pastry Roll

Ingredients

15 sprouts 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

¼ cup olive oil

salt and ground black pepper to taste

¼ cup chopped fresh basil

1 small white onion, chopped

¼ cup walnuts

¼ cup almonds

1 (6 ounce) container sheep-milk feta cheese, crumbled

2 (8 inch) square sheets of frozen puff pastry, thawed

 

Directions

Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 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.

Step 3
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.

Step 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.

Step 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.

Step 6
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.