Crescent Olive Puffs Food

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.

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.

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.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
• Bake-Off® Contest 20, 1969
• Edna Walker
• Eden Prairie, Minnesota

CRESCENT OLIVE PUFFS

Steps:

• Place the butter, flour, baking powder, salt, paprika, and cheese in a food processor and process until mixture becomes crumbly and just begins to bind together.
• Add enough yogurt to combine with flour/cheese mixture and form a ball of dough. If the mixture is too dry, add more yogurt. If it is too sticky, add a little more flour.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes or more. Do not let it get so hard that you cannot roll it out.
• Preheat oven to 375 degrees Fahrenheit.
• Divide dough into two or three balls.
• On a lightly floured board roll one ball at a time until dough is about 1/4-inch thick. Cut out circles with a two-inch round cookie cutter, and place one olive in the center of each circle.
• Fold part of the dough over the olive, forming a crescent shape and pinch edges together. Continue until all the dough or olives are used.
• Place crescents on a nonstick jelly roll pan and brush each crescent with the egg wash. Sprinkle sesame seeds on the crescents if desired, and bake 15 to 20 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.

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.

HOT OLIVE CHEESE PUFFS

Steps:

• Preheat the oven to 400°F.
• To make dough, blend the cheese with the butter. Stir in the flour, salt, and paprika. Mix well.
• Wrap 1 teaspoon of dough around each olive overlapping completely.
• Bake until light brown, 12 to 15 minutes.