Olive Palmiers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
40
- Ingredients
- 1 ½ cups pitted, mixed Olives
- 2 Anchovy fillet (rinsed)
- 1 clove garlic cloves (peeled minced)
- 2 Tbsps Caper
- 2 fresh Basil
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsps extra virgin olive oil
- 4 ozs Goat cheese
- 1 egg
- 2 Tbsps water
- flour (for work surface)
- 2 sheets frozen Puff pastry thawed (1 package)
Preparation steps
1.
Thoroughly rinse the olives in cool water.
2.
Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
3.
Transfer to a bowl and set aside.
4.
In a small bowl, whisk egg and water together.
5.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 10-inch square. Spread half of the tapenade over the pastry. Starting with one long side, roll up the like a jelly roll, only to the center. Roll up the opposite side to the center. Brush between the rolls with the egg wash, then gently press the rolls together. Repeat the process with the remaining pastry sheet.
6.
Cut each roll into 20 slices, making 40 in all. Place the slices, cut-side down, onto baking sheets. Refrigerate for 20 minutes. Brush the slices with the remaining egg wash.
7.
Meanwhile, preheat oven to 400ºF / 200ºC. Line 2 baking sheets with parchment paper.
8.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and cool on wire racks for 10 minutes.
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