Kalamata Olive Twists
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Kalamata Olive Twists
Category
Appetizers
Ingredients
- 1 cups feta cheese, crumbled
- ½ cup Fustini’s Olive Bruschetta Spread
- ⅓ cup chopped parsley
- Fustini's Tuscan Herb olive oil, for greasing
- 1 piece puff pastry dough, 12” x 10” sheet
- egg wash
Ingredients
Directions
- Mix tapenade, parsley and crumbled feta cheese together. Layout puff pastry sheet on flour-dusted parchment paper and roll to 20x12 size. Cut in half to create 2 10x12" rectangles. Work with dough while it is well chilled for ease of handling. Spread mix evenly over one of the sticky sides of the dough. Place the other sheet of dough over the mix, sticky side down. Dust with flour.
- Cut into 1-inch strips and separate. Allow for about a ½, inch of space between the strips. If needed use another piece of parchment paper to stack a separated later of the other. Preheat a convection oven to 450 degrees. Oil a baking sheet and lay strips on the baking sheet by holding each end and twisting twice. Pinch ends to the tray. Brush egg wash over the twists. Bake on high fan for 6 minutes or until golden brown.