Olive Puffs
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined
2
Preheat the oven to 400 degrees
3
Set the puff pastry on a lightly floured work surface, with the long side facing you and cut in half from top to bottom
4
Use a pastry brush to coat one piece of the dough with egg wash
5
Lay the olives spaced about 1-inch apart from top to bottom on the egg-washed dough
6
Place the other rolled-out dough half on top of the olives and mark each olive by pressing the dough on either side of the olive
7
Use a sharp paring knife to cut between each puff pastry-covered olive
8
Place on a parchment paper-covered baking sheet and brush with more egg wash
9
Bake until well risen and golden brown, about 20 minutes
10
Cool completely on a wire rack before serving
11
There is no need to cut these in half
12
Just cut between the olives to make small packages
13
Baking and cooling is the same
14
These puff pastry items are best eaten the day they are made