Baked Olive Puffs Food

OLIVE PUFFS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
• Bake for 20 minutes, or until golden brown.

OLIVE PUFFS

Steps:

• Cream all the ingredients except olives, knead to form a dough. Wrap around the olives individually. At this point you can place them on a cookie sheet and freeze then put them in a gallon sized bag for later, or refrigerate for at least one hour.
• Bake at 400 degrees for 16-18 mn. if refrigerated, if frozen 20-23 mn. No need to thaw.

OLIVE PUFFS

Steps:

• Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Set the puff pastry on a lightly floured work surface, with the long side facing you and cut in half from top to bottom. Use a pastry brush to coat one piece of the dough with egg wash. Lay the olives spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the olives and mark each olive by pressing the dough on either side of the olive. Use a sharp paring knife to cut between each puff pastry-covered olive. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same. These puff pastry items are best eaten the day they are made.

PUFF PASTRY-WRAPPED OLIVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
• In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
• On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
• Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

OLIVE-ONION PUFFS

Steps:

• Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tablespoon olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

CHEESE-OLIVE CREAM PUFFS

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by rounded teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 400° for 25-30 minutes or until golden brown., Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a small bowl, beat cream cheese until fluffy. Beat in sour cream and lemon-pepper. Fold in blue cheese and olives. Fill the cream puffs just before serving.

OLIVE CHEESE PUFFS

Steps:

• Preheat oven to 400ºF.
• Cream together cheese and butter.
• Sift flour, salt, paprika and cayenne pepper into cheese mixture, and mix to combine well.
• Wrap each olive in about 1 teaspoon of cheese dough.
• Bake for 15 minutes in 400º oven.