PUFF PASTRY-WRAPPED OLIVES

Puff Pastry-Wrapped Olives image

Provided by Kelsey Nixon

Time 1h5m

Yield 40 olives

Number Of Ingredients 7

3/4 cup grated Parmesan
Zest of 1 lemon
1 tablespoon finely chopped fresh parsley
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
About 40 pimento-stuffed green olives (two 3-ounce jars), drained

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.