Rating: 4.09 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 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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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • 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 onto the prepared baking sheet, seam sides down.

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

Nutrition Facts

511 calories; protein 11.2g; carbohydrates 31.7g; fat 39.1g; cholesterol 25.2mg; sodium 445.1mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
03/02/2011
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. Read More
(15)

Most helpful critical review

Rating: 2 stars
03/08/2011
This was ok will not make again...lots left over... Read More
(14)
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/01/2011
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. Read More
(15)
Rating: 2 stars
03/08/2011
This was ok will not make again...lots left over... Read More
(14)
Rating: 5 stars
02/28/2011
We loved it No changes. Read More
(13)
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Rating: 4 stars
08/14/2014
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. Read More
(2)
Rating: 5 stars
10/26/2012
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. Read More
(1)
Rating: 4 stars
12/26/2014
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. Read More
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Rating: 4 stars
03/14/2019
I thought this had a lot of flavor and the flavor wasn't what I was expecting. I agree that this makes a lot so I cut it in half for just me and my husband and we still had leftovers. I also agree that the balsamic vinegar turns the entire filling an odd shade of brown and makes it look like ground beef (my husband even thought there was ground beef inside). Took close to 30 minutes for ours to get brown and puffy but like another reviewer mentioned it was a tad soggy in the middle (due to all the oil in the filling no doubt). Despite this I still found it to be pretty yummy and I'd try it again with a few minor tweaks. Read More
Rating: 2 stars
06/17/2019
The filling had an unappetizing texture and a bitter taste. Read More
Rating: 4 stars
01/26/2015
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. Read More