One of the most flattering compliments a self proclaimed chef can have is someone saying “I’ll try anything YOU make”. This recipe does not disappoint! Biting into a piece of flakey heaven… texturized by bits of salty parmesan cheese….with a surprise of BRUSSELS embedded in the middle? Wow, absolutely delightful! It’s better than randomly finding a $20 bill in your coat pocket. I hope you try this out. And, I’m most certain you’ll be the first to introduce this to your friends and family, unless you’re bringing it to one of my parties.
32 Brussels sprouts with ends trimmed
2-3 Tablespoons of olive oil
Kosher salt and freshly ground black pepper
1/2 cup of grated Parmesan
1 sheet of frozen puff pastry, thawed
1/2 stick of unsalted butter, room temperature
4 ounces of sliced prosciutto
Preheat the oven to 425 degrees. Cut the Brussels in half and spread them out on a lightly oiled baking sheet. Do not over crowd them. Drizzle the Brussels sprouts with olive oil and sprinkle generously with salt and pepper. Bake about 15-20 minutes until they are a lovely golden brown color and pleasantly tender. Place them on a rack and let them cool.
As the Brussels sprouts cool, sprinkle the Parmesan cheese evenly on a work surface and lay the puff pastry sheet over it. Roll the dough into a 12 inch square, pressing the Parmesan into the dough. I don’t think you can use too much Parmesan. Spread the softened butter across the dough, covering it from side to side. Lay the proscuito over the buttered dough so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6 inch rectangles. Cut each rectangle crosswise into eight 1-1/2 inch wide strips about 6 inches long. Then, cut each strip diagonally lengthwise so you have 32 long narrow triangles. Now, I know this sounds complicated so don’t get lost or overwhelmed. The goal is to make this dough cut into 32 triangles. Look at my picture below and it will make more sense. Place a Brussels sprout at the wide end of each triangle and then roll it up.
Transfer each piece to a parchment lined baking sheet and space about 1 inch apart. Rake up the excess Parmesan from your work surface and sprinkle it on top of the pastries. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, about 18 minutes. Transfer to a serving tray and enjoy! Enjoy watching everyones faces as they light up with delight and surprise!