Puff Pastry Bagels with Brussels Sprouts and Bacon
by Editorial Staff
Brussels sprouts wrapped in bacon and then in puff pastry is a rather interesting appetizer prepared like a sausage in the dough. Take a baked Brussels sprout and roll each head into a small strip of prosciutto puff pastry. However, not only baked cabbage, crispy buns, and smoked ham, but also grated parmesan, skillfully mixed into the dough during its rolling, add an amazing taste to this appetizer. Brussels sprouts wrapped in a puff and prosciutto look very festive and easy to prepare, especially if you are using a commercial puff pastry.
Cook: 1 hour
Servings: 32
Ingredients
- 32 small Brussels sprouts, trim off the ends, or 16 large fruits, halved
- 2 tbsp olive oil
- 0.5 tablespoon. grated parmesan
- 1 sheet of frozen puff pastry from a package weighing
- 0.5 kg, defrosted
- 55 gr. butter, room temperature
- 120 g thin slices of prosciutto
Directions
- Preheat oven to 220 ° C.
- Place the Brussels sprouts on a rimmed baking sheet, drizzle with olive oil and salt and pepper liberally. Bake, stirring the cabbage once halfway through cooking until browned and tender, 18-20 minutes. Transfer the baking sheet to a wire rack and cool the vegetables completely.
Leave the oven on. Sprinkle the Parmesan evenly on a work surface and place a sheet of dough on top. Roll out the dough into a square with a side of 30 cm, collecting any spilled cheese and pressing it to the dough. - Using a pastry spatula or a knife, brush the entire dough with an even thin layer of butter. Place the prosciutto on top so that it completely covers the dough. Cut the dough in half to make two rectangles measuring 30×15 cm. Cut each rectangle across into eight strips 4 cm wide and 15 cm long.
- Then cut each strip diagonally to make 32 long, narrow triangles. Place the head of Brussels sprouts on the wide end of each triangle and roll each strip to the tip (looks like a croissant with a peeking cabbage).
- Transfer the rolls to a parchment-lined baking sheet, 1 inch apart. Collect any excess Parmesan from your work surface and sprinkle on top of the rolls.
- Bake until the dough is golden brown and the Brussels sprouts are warm, 16-18 minutes. Transfer to a serving platter
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