Olive triangles
Olive triangles are a simple yet flavorful appetizer featuring a mix of olives and sun-dried tomatoes wrapped in flaky puff pastry. Ideal for gatherings, these golden pastries offer a delightful blend of tastes and textures.
Cook time 15 min
Prep time 10 min
Ingredients:
3/4 cup olives1/3 cup sun-dried tomatoes
1 sheet puff pastry
Olive triangles are a delightful and easy-to-make appetizer that combines the rich flavors of olives and sun-dried tomatoes with the flaky, buttery goodness of puff pastry. Perfect for parties, gatherings, or as a savory snack, these triangles are sure to impress your guests with their delicious taste and appealing presentation.
Instructions:
Preheat your oven to 400°F (200°C).
- Drain and chop the olives finely or pulse them in a food processor until they are finely minced.
- Chop the sun-dried tomatoes into small pieces. If they're particularly dry, you can rehydrate them by soaking them in warm water for 10 minutes, then drain and chop.
- On a lightly floured surface, roll out the puff pastry sheet to approximately a 10x10 inch (25x25 cm) square if it isn’t already the desired size. Ensure the pastry is even and not too thick.
- Using a sharp knife or pizza cutter, cut the pastry sheet into 16 equal squares. You can achieve this by cutting it into 4 strips in one direction and then 4 strips in the perpendicular direction.
- Place a small amount (about 1 teaspoon) of chopped olives and sun-dried tomatoes in the center of each square.
- Fold each square into a triangle by bringing one corner over the filling to the opposite corner.
- Press the edges together to seal them, using a fork to crimp the edges for a decorative touch and to ensure they are properly sealed.
- Place the assembled triangles onto a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the puff pastry is golden brown and crispy.
- Allow the triangles to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further.
- Serve warm or at room temperature as an appetizer or snack.
Olive triangles are a quick and easy appetizer that brings together the robust flavors of olives and sun-dried tomatoes encased in flaky puff pastry. With just a few ingredients and simple steps, you can create a delicious and visually appealing snack that is perfect for any occasion. Enjoy these savory triangles hot from the oven, and watch them disappear!
Olive triangles FAQ:
Bake the olive triangles in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until the pastry is golden brown and crispy.
Yes, you can use any type of olives you prefer, such as black, green, or a mix. Just ensure they are pitted and finely chopped.
Store leftover olive triangles in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results if you want them crispy again.
You can use refrigerated crescent roll dough or phyllo pastry as alternatives, although the texture and cooking times may vary.
Olive triangles are done when the puff pastry is golden brown and fully cooked. You can check the bottom for a nice, crisp color as well.
Tips:
- For best results, use high-quality olives and sun-dried tomatoes, as their flavors will greatly impact the overall taste of the triangles.
- Ensure that the puff pastry is well-chilled before using it. This helps in achieving a perfectly flaky texture when baked.
- If you prefer a more intense flavor, you can add some herbs like rosemary or thyme to the olive and sun-dried tomato mixture.
- Brush the puff pastry triangles with a beaten egg before baking to give them a beautiful golden-brown finish.
- If available, use a pizza cutter to cut the puff pastry into neat and even triangles.
Nutrition per serving
4 ServingsCalories 430kcal
Protein 7g
Carbohydrates 40g
Fiber 3.15g
Sugar 5g
Fat 30g
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