Hosting RTR this time is Lori of Lori's Lipsmacking Goodness. I enlisted my granddaughter, Kealani, as sous chef on this project, as it is always more fun cooking with her.
* All-purpose flour, for work surface
* 13 ounces Puff Pastry
* 15 large green pimento stuffed olives, about 1 1/4 inches long
* 1 medium egg yolk
* 1 tablespoon milk
1. On a lightly floured work surface, roll out puff pastry to a 12 1/2-by-6-inch rectangle, about 1/8-inch thick. Using a large sharp knife, cut the rectangle into a 5 1/2-by-6-inch rectangle and a 7-by-6-inch rectangle. Place both rectangles on a baking sheet and transfer to refrigerator; let chill 20 minutes.
2. Place the 5 1/2-by-6-inch rectangle on a baking sheet. Place 5 olives, end-to-end, in a straight line along the short side of the rectangle, leaving about a 5/8-inch border. Repeat process two more times to make three lines of olives.
3. In a small bowl, whisk together egg yolk and milk. Brush egg mixture on all exposed spaces between olives. Cover with the 7-by-6-inch rectangle of puff pastry, pressing the whole surface of the dough between the olives firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
1. Drain the olives better
2. Freeze and refrigerate longer - til very firm.
3. Lie the straws flat on pan rather than upright.
4. Have the oven hotter.
But, and this is the good news, they tasted delicious, crispy and olive tangy. Perfect with a glass of white wine. Since I have another sheet of that puff pastry, we will definitely be making these again soon.