Recipes to Rival: Olive Straws

Here is a recipe for which you do not need an aebleskiver pan. Guaranteed.  My "series" on uses for that pan will continue later.  Our challenge this month for Recipes to Rival was Olive Straws, one of three choices we had, actually, and they looked so cute and tasty I couldn't resist.   As an added bonus, you can watch Martha and Michel Roux make these little appetizers (Pupus if you're being Hawaiian).  They seemed to be having a good time with them, and Martha's demonstration can be found here: http://www.marthastewart.com/recipe/olive-straws.

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.

 Olive Straws

* 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.

  4. Preheat oven to 425 degrees. Using a very sharp knife, trim edges of dough; cut crosswise into 1/4-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm

Well, they don't look like Martha's.  The mistakes we made or things we would do differently, were as follows  (even after watching the video several times, we evidently didn't pay enough attention to directions):
 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.