Puff Pastry Sticks Filled with Olive Tapenade
This simple recipe for puff pastry sticks filled with olive tapenade can also be made with pesto. It's easy and quick to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 3/4 cups Parmesan cheese, grated
- 1 cup pitted black olives
- 1 tablespoon rosemary, fresh
- 2 tablespoons basil
- 1 anchovy fillet, rinsed and chopped
- 1 teaspoon lime juice
- 500 grams puff pastry, store-bought
Preparation
20 mins
0 mins
Low
- In a small food processor, place the first 6 ingredients (parmesan cheese, olives, rosemary, basil, anchovy, and lemon juice). Process until everything is incorporated.
- Roll out the puff pastry on a floured flat surface. Form a rectangle of 30x25 cm.
- Spread half of the olive mixture over half of the puff pastry (lengthwise). Fold the puff pastry over the tapenade and use a rolling pin to flatten it slightly to seal the edges.
- Using a knife, cut strips of 1.3 cm.
- Taking the strips from the top and bottom, twist them to form a spiral shape.
- Place on a baking sheet and repeat with the remaining puff pastry strips.
- Bake for 15 minutes at 200°C (400°F). Let cool on a rack and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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