Olive twists

A recipe from cooking-ez.com

For 20 twists, you will need:

• 1 200 g Puff or flaky pastry (pâte feuilletée)
• 2 50 g Tapenade
• 3 20 g beaten egg
• Total weight: 270 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	1 hour	20 min.	1 hour 40 min.

Step by step recipe

1	If you are using home-made puff pastry, roll it out thinly (1-2 mm or 1/8 inch) into a large rectangle and cut into 2 equal pieces. If you are using ready-rolled pastry, as in the photo, cut the circle into 2 equal halves.
2	Spread one half of the pastry with 50 g Tapenade, using a palette-knife.
3	Lay the other half on top.
4	Fold the cooking parchment over the pastry, wrap in plastic film and refrigerate for at least 1 hour (this can also be done the day before).
5	Preheat the oven to 390°F (200°C). Glaze the top of the pastry.
6	Cut into long, thin strips, then twist them and lay on a baking sheet (though you can leave them flat if you prefer).
7	Bake for about 20 minutes until nicely browned and leave to cool on a wire rack. Serve warm or cold.

Remarks

The tapenade gives these twists quite a strong flavour, but for a bit of extra punch, pepper them generously after glazing.

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