Straight from the oven, puffed and flaky, these twists hide a dark ribbon of Estoublon’s Black Olive Paste with Red Wine, a rich, deeply aromatic tapenade that makes them disappear fast once the drinks are poured.
Makes 20 · 30 min
- Unroll 1 sheet of puff pastry and spread half of it with 3 tbsp of the black olive paste with red wine.
- Fold the plain half over, press lightly and cut into 20 thin strips.
- Twist each strip, place on a lined baking sheet and brush with beaten egg.
- Bake at 400°F (200°C) for 12 to 15 minutes, until puffed and golden, and serve warm with drinks.
The star of this recipe: Black Olive Paste with Red Wine, by Estoublon.
