My husband recently tried out a few recipes for fun appetizers to serve at summer parties (yes he cooks AND does dishes, don't be jealous...ok, just a little). It opened the door to the wonderful world of puff pastry! This frozen delight is so easy and SO versitle to make awesome yum-yums both savory and sweet.
Here is a recipe for Olive Tapenade Twists developed by the hubby, eaten by me!
1 cup kalamata olives - pitted
2 clove minced garlic
2 tablespoon capers
juice 1/2 lemon
1/4 parmean cheese
pinch anchovy paste
pinch red pepper flakes
1/4 to 1/2 cup olive oil
salt and pepper
1 box frozen puff pastry
Ingredients
2 egg yolks
1 tablespoon water
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1/2 cup finely chopped roasted pistachios
2 tablespoons butter or margarine, melted
pinch red pepper flakes
1/4 to 1/2 cup olive oil
salt and pepper
1 box frozen puff pastry
1. Put first 9 ingrediants in food processor adding enough olive oil to make it smooth.
2. Unfold pastry sheet onto a lightly floured surface, and press out fold lines. Roll into a 12- x 10-inch rectangle.
3. Spread olive mixture over lengthwise half of rectangle to within 1 inch of long ledge; fold pastry over filling. Roll gently with a rolling pin; pinch edges to seal. Cut crosswise into (½-inch) strips. Twist strips; place on a greased baking sheet.
4. Bake at 400° for 8-10minutes. Remove to wire racks to cool. Makes about 3 dozen.
Ingredients
2 egg yolks
1 tablespoon water
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1/2 cup finely chopped roasted pistachios
2 tablespoons butter or margarine, melted
Preparation
Whisk together egg yolks and water in a small bowl.
Combine sugar, cinnamon, and cardamom.
Carefully roll each sheet of puff pastry into a 9 1/2" square on a lightly floured work surface. Brush each sheet with egg wash, and sprinkle with 2 tablespoons sugar mixture. Sprinkle chopped pistachios evenly over 1 sheet, leaving a 1/4" border; top with remaining sheet, sugared side down. Firmly press edges to seal. Brush top of pastry with melted butter; sprinkle with remaining sugar mixture. Cut pastry into 3/4"-thick strips, using a pizza cutter. Twist each strip 3 times, and place 2" apart on lightly greased baking sheets.
Bake at 400° for 19 minutes or until golden. Remove from pans immediately, and cool on wire racks.
Note: To reheat pastry twists, bake at 450° for 5 minutes or just until heated. Cool. (As they cool, they crisp up.)
Whisk together egg yolks and water in a small bowl.
Combine sugar, cinnamon, and cardamom.
Carefully roll each sheet of puff pastry into a 9 1/2" square on a lightly floured work surface. Brush each sheet with egg wash, and sprinkle with 2 tablespoons sugar mixture. Sprinkle chopped pistachios evenly over 1 sheet, leaving a 1/4" border; top with remaining sheet, sugared side down. Firmly press edges to seal. Brush top of pastry with melted butter; sprinkle with remaining sugar mixture. Cut pastry into 3/4"-thick strips, using a pizza cutter. Twist each strip 3 times, and place 2" apart on lightly greased baking sheets.
Bake at 400° for 19 minutes or until golden. Remove from pans immediately, and cool on wire racks.
Note: To reheat pastry twists, bake at 450° for 5 minutes or just until heated. Cool. (As they cool, they crisp up.)
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