Brussels sprouts wrapped in bacon and then in puff pastry – quite an interesting appetizer cooked on the principle of sausages in test. Take baked Brussels sprouts and roll each cabbage in a small strip of puff pastry with prosciutto. but the amazing taste of this appetizer is given not only by baked cabbage, crispy bun and smoked ham, but also grated parmesan, expertly intervened in the dough during its rolling. Brussels cabbage wrapped in puff and prosciutto looks very festive, It’s easy to prepare, especially if you use a purchased puff dough. Share with friends: 
Time: 1 hour. Difficulty: easy Amount: 32 puffs In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 32 small brussels sprouts, cut ends, or 16 large fruits cut in half
- 2 tbsp. l olive oil
- 0.5 tbsp. grated parmesan
- 1 sheet of frozen puff pastry from a package weighing 0.5 kg., thawed
- 55 gr. butter, room temperature
- 120 gr. thin prosciutto slices
Recipes with similar ingredients: Brussels sprouts, dough puff, parmesan, prosciutto
Recipe preparation:
- Preheat oven to 220 ° C. Put Brussels sprouts on pan with sides, drizzle with olive oil and generously salt and pepper. Bake by mixing cabbage once in the middle cooking until it is browned and soft, 18-20 minutes. Put the pan on the wire rack and cool the vegetables completely. Leave the oven on.
- Spread Parmesan evenly on a work surface and place top sheet of dough. Roll the dough into a square with a side of 30 cm., collecting all the waking up cheese and pressing it to the dough. Via grease the dough with a pastry spatula or table knife a uniform thin layer of butter. Put prosciutto on top so that it completely covers the dough.
- Cut the dough in half to make two rectangles 30×15 cm in size. Cut each rectangle across eight strips 4 cm wide and 15 cm long. Then cut each diagonal stripes to get 32 long narrow the triangle. Put the brisket cabbage on a wide end of each triangle and roll each strip to the tip (it will look like a croissant with peeling cabbage).
- Transfer the rolls onto a parchment-covered baking sheet on a distance of 2.5 cm from each other. Collect all excess Parmesan with work surface and sprinkle on top of the rolls. Bake until the dough will not turn golden, and Brussels sprouts will not warm up, 16-18 minutes. Transfer to a serving platter.
