Olive Puffs

    (50)
    40 mins

    These puff pastry wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.


    45 people made this

    Ingredients
    Makes: 12 

    • 24 pimento-stuffed green olives
    • 1 (17.25 ounce) package frozen puff pastry, thawed

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. 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.
    3. Bake for 20 minutes, or until golden brown.

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    Reviews and ratings
    Global ratings:
    (50)

    Reviews in English (32)

    by
    44

    I used crescent rolls and cut the triangles into 3 separate pieces. I tried the phyllo dough but thought it was too difficult to use! I pressed shredded cheddar cheese into the dough. Sprinkled with garlic salt and/or paprika. I tried the pimento stuffed large green olives and I also tried almond stuffed and Jalapeño stuffed olives too. Very easy and my husband really liked them. He didn't think he would. Thanks!  -  12 Nov 2008  (Review from Allrecipes US | Canada)

    by
    37

    These are awesome appetizers....and I don't even like green olives. When I had them at a party...the hostess had added cheddar cheese to the recipe. She finely shredded the cheese and sprinkled over dough and lightly pressed it in b4 rolling around olive. It made these little numbers even more delish!!!  -  25 Oct 2006  (Review from Allrecipes US | Canada)

    by
    30

    I used the samller green olives with pimento and also larger garlic stuffed ones and the smaller ones worked best. I would probable cut the big ones in half next time. More pastry around the olive is not better! These were easy,fun to make and tasty. Great with cocktails.  -  28 Dec 2004  (Review from Allrecipes US | Canada)

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