Ingredients
Scale
250 ml. Jar FUME-eh smoked olive tapenade
½ package of 14 oz. Dufour Classic Puff Pastry (see note on Puff Pastry)
¼ cup grated Parmesan Cheese
1 egg
1 Tbsp. water
Flour for rolling out dough
Instructions
- As you only need to use half a package, leave the frozen pastry on your countertop for 45 minutes, just enough time to thaw it so you can cut it in half. Set a timer so you don’t forget! Unfold the pastry and cut it in half into two rectangles. Tightly wrap the remaining piece of puff pastry in cling wrap, place it back in the box, and store it in the freezer.
- Wrap the other half in cling wrap to prevent it from drying out. Ideally, this should be done the night before, or at least 4-6 hours before, so that you can thaw the pastry block you’ll be using in the fridge.You want the pastry to be cold when you roll it out. If you’re short on time, leave the pastry to thaw on your countertop, but be sure to keep it wrapped so it doesn’t dry out. Only thaw it long enough to roll it; don’t let it come to room temperature.
- Preheat your oven to 400 degrees.
- Whisk the egg and water together in a small bowl, set aside.
- Dust your work surface with a small amount of flour. Roll the pastry out to a 10×14-inch rectangle, long edge facing you. Try to keep it as square as possible. Place the contents of the tapenade jar onto the pastry and spread it evenly over the whole surface. Leave a ½-inch space on the long edges of the pastry, but spread it all the way to the short edges. Evenly sprinkle the Parmesan cheese over the tapenade. On the long side opposite you, brush a little bit of the beaten egg along the edge, which helps the dough stick together after you’ve rolled it up.
- Using the long edge closest to you, tightly roll the pastry into a long cylinder. Place the roll into the freezer for 20 minutes to firm up while you preheat your oven. Set a timer so you don’t forget it! Using a serrated knife and a gentle sawing motion, cut off any uneven ends. You don’t want to press too hard, as it will squish the roll, and then you won’t get nice, round pinwheels. Cut the roll into ¾-inch pieces and place the slices, cut side up, on a parchment paper-lined baking sheet. Lightly brush the pinwheels with the egg wash.
- Bake at 400 degrees for 18-20 minutes, until the pastry is golden brown. The naturally occurring oil from the olives will spread as you bake them, but will quickly be reabsorbed into the pinwheels as they cool.
- Allow to cool for 5-10 minutes and then remove to a serving plate or a cooling rack. These are best served warm, but can also be served at room temperature.
Notes
Puff Pastry: Generally, you will find two kinds of frozen puff pastry, Dufour Pastry Kitchens or Tenderflake. Dufour is the one that the chefs always recommend, and when I compared the ingredients, I could see why. Tenderflake lists canola and palm oil (margarine) as its primary ingredients, while Dufour uses only real butter. Obviously, the all-butter pastry will taste superior. It’s worth seeking out the Dufour Brand, and of course, you can purchase it at Lepp Farm Market!
