Brussels Sprouts Feta Stuffed Pastry Roll

Ingredients 0/12

Step 1

Gently heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Put the Brussels sprouts in a saucepan with about an inch of water, bring it to a boil, then cover and let them simmer gently for 5 to 7 minutes until they’re tender and bright green. Drain them and let them cool down a bit.

Step 2

While they’re cooling, whisk together the lemon juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl and set that aside. Once the Brussels sprouts are cool enough to handle, pop them into a food processor along with the basil, onion, walnuts, and almonds. Pulse everything until it’s finely chopped, about 15 seconds. Transfer this mixture to a bowl and stir in the feta cheese and your lemon dressing until it’s nicely combined and moist.

Step 3

Roll out your puff pastry sheets on a clean surface. Divide the filling between the two sheets, spreading it out but leaving about three quarters of an inch clear at one end. Carefully roll each pastry up, pinching the open edge shut so the filling stays inside. Place the rolls seam-side down on your prepared baking sheet.

Step 4

Pop them in the oven and bake until they’re puffed up and golden brown, around 20 minutes. Serve them warm and enjoy!