Puff pastry rolls with Brussels sprouts and bacon
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 32 puff pastries
Complexity: easily
Quantity: 32 puff pastries
Brussels sprouts wrapped in bacon and then in puff pastry is a rather interesting appetizer, prepared similarly to sausage rolls. Take baked Brussels sprouts and roll each head in a small strip of puff pastry with prosciutto. However, the amazing flavor of this appetizer comes not only from the baked cabbage, crispy bun, and smoked ham, but also from the grated Parmesan cheese, skillfully mixed into the dough while rolling it out. Brussels sprouts wrapped in puff pastry and prosciutto look very festive and are easy to prepare, especially if you use store-bought puff pastry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 32 small Brussels sprouts, ends trimmed, or 16 large sprouts, halved
- 2 tbsp. l. olive oil
- 0.5 tbsp. grated parmesan
- 1 sheet frozen puff pastry from a 0.5 kg package, thawed
- 55 g butter, room temperature
- 120 g thin slices of prosciutto
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Recipes with similar ingredients: Brussels sprouts, puff pastry, Parmesan cheese, prosciutto
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Place the Brussels sprouts on a rimmed baking sheet, drizzle with olive oil, and season generously with salt and pepper. Roast, tossing once halfway through, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a wire rack and cool completely. Leave the oven on. - Sprinkle Parmesan cheese evenly on a work surface and place a sheet of dough on top. Roll the dough into a 12-inch square, gathering any spilled cheese and pressing it into the dough. Using an offset spatula or table knife, spread a thin, even layer of butter over the entire dough. Place the prosciutto on top, making sure it completely covers the dough.
- Cut the dough in half to form two 12 x 6-inch rectangles. Cut each rectangle crosswise into eight strips, each 1.5 inches wide and 6 inches long. Then cut each strip diagonally to form 32 long, narrow triangles. Place a head of Brussels sprouts on the wide end of each triangle and roll each strip up to the tip (it will look like a croissant with the sprouts sticking out).
- Place the rolls on a parchment-lined baking sheet, spacing them 1 inch (2.5 cm) apart. Scrape off any excess Parmesan cheese from the work surface and sprinkle it over the rolls. Bake until the dough is golden and the Brussels sprouts are heated through, 16-18 minutes. Transfer to a serving platter.
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