Recipe by Paula.
I like to put my own twist on Portuguese food and this appetizer is literally a twist. ;) I love using puff pastry to make appetizers. It is buttery and rich and light and airy at the same time. I always use my tapenade recipe here but in a pinch, you can use a prepared tapenade. Make lots of these, they won't last long. Enjoy!
1 cup of Olive Tapenade
2 sheets of frozen puff pastry, thawed
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, unfold puff pastry sheet and roll into a 12 x 10 inch rectangle. Repeat with the second puff pastry sheet.
2. Spread olive tapenade over 1/2 of the lengthwise half of rectangle leaving a 1 inch of the border. Fold the empty half of the pastry sheet over the tapenade. Repeat with the second puff pastry sheet.
3. Pinch the edges to seal both pastry sheets. Gently roll the sheets with a rolling pin to make sure the tapenade is pressed into the puff pastry. Cut the sheets into 1/2 inch strips, twist the strips and place them on the parchment paper lined baking sheets.
3. Bake for 12 to 15 minutes or until they are golden brown and puffy. Remove them to wire racks to cool. Serve at room temperature.