Savory Ears
María Fernanda Hernandez
A classic recipe for savory ears but made with tapenade to give it that salty touch and enjoy a different bread with your meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • puff pastry
  • sugar
  • eggs
  • olive oil , for the tapenade
  • 150 black olives, for the tapenade
  • 50 capers
  • 1 anchovy fillet
  • 2 cloves garlic
Preparation
1h
0 mins
Low
  • For the tapenade: crush the olives, garlic, capers, and anchovy. Add olive oil (just enough to make it less thick).
  • Preheat the oven to 200ºC.
  • Roll out the dough but not too thin. Brush the puff pastry with the lightly beaten egg (just to mix the egg white and yolk).
  • Spread the tapenade over the entire puff pastry (a thin layer). Roll towards the center from both sides.
  • Brush the outside with egg.
  • Cut strips 1 cm wide and place them on a baking tray lined with parchment paper.
  • Bake for about 15-20 minutes or until you see them golden.
  • Let cool on a wire rack.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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