Sunday, January 3, 2010

Recipes to Rival: Olive Straws

This month Lori selected three appetizers to choose from (or make all three) and I chose these nice straws also because of their look !
If you use store-bought puff pastry they come together in a breeze (allow some fridge time before cutting them, while heating the oven), and your guest will love them (Andrea brought me the last one in the kitchen !).

Visit R2R blogroll for more appetizers.


The demonstration can be found here.
And this is the recipe.

* All-purpose flour, for work surface
* 13 ounces Puff Pastry
* 15 large green pimento stuffed olives, about 1 1/4 inches long
* 1 medium egg yolk
* 1 tablespoon milk

1. On a lightly floured work surface, roll out puff pastry to a 12 1/2-by-6-inch rectangle, about 1/8-inch thick. Using a large sharp knife, cut the rectangle into a 5 1/2-by-6-inch rectangle and a 7-by-6-inch rectangle. Place both rectangles on a baking sheet and transfer to refrigerator; let chill 20 minutes.
2. Place the 5 1/2-by-6-inch rectangle on a baking sheet. Place 5 olives, end-to-end, in a straight line along the short side of the rectangle, leaving about a 5/8-inch border. Repeat process two more times to make three lines of olives.
3. In a small bowl, whisk together egg yolk and milk. Brush egg mixture on all exposed spaces between olives. Cover with the 7-by-6-inch rectangle of puff pastry, pressing the whole surface of the dough between the olives firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
4. Preheat oven to 425 degrees. Using a very sharp knife, trim edges of dough; cut crosswise into 1/4-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm


Ciao Chow Linda said...

I'm never seen olives used like this but I like, I like.

Lien said...

This is a lovely idea to present a snack like that, very pretty done!

Jennifer said...

I made these a few months ago. The book they come from is lovely! It's called "Pastry" by French pastry chef Michel Roux. Monsieur Roux was on Martha's show...he made making puff pastry look like a breeze. (I was rather thankful that I could make these using storebought pastry!)

I had an issue with my olives sliding-and my olive straws were no where nearly as attractive as yours! They are the perfect snack!!!!

Mary said...

Very nice , i've never seen such lovey appertizers!

Vanillastrawberryspringfields said...

Ur olive straws are so good-i did consider making 'em too but have to get a good recipe for the pastry crust ..
AM sure they tasted great-thanx to ur post i now know how to update my post with the correct links.
thanx a ton...

Elra said...

Happy New Year to you and your family Natalia. May this year bring lots of happiness.

your cookies look very yummy!

Lori said...

Natalia- yours came out so beautiful. The olives kept their juiciness.

Laura said...

Che meraviglia!

Claudia said...

Your straws look just perfect. I don't know why I stood mine up on the baking pan. At the time it seemed like a good idea.

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