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Olives Wrapped In Cheese Pastry

Yield: 24 appetizers
Prep 35 mins Bake 375°F 25 mins
Olives Wrapped In Cheese Pastry
  • 1  cup  all-purpose flour
  • 1  teaspoon  baking powder
  • 3  ounces  Gouda cheese, finely shredded (3/4 cup)*
  • 1/3  cup  butter, cut in small pieces
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  lemon juice
  • 24  medium pimento-stuffed green olives
  • 1  egg yolk, beaten

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. In food processor, combine flour and baking powder. Process briefly to mix. Add Gouda cheese, butter, and Parmesan cheese. Process to mix thoroughly. With food processor running, add lemon juice, processing until dough just forms a ball. Divide dough into 24 equal portions.

2. Drain and rinse olives. Pat olives dry with paper towels. Pat each portion of dough into a 2-inch circle. Place an olive in the center of each circle. Bring dough up around olives; pat seams to seal. Place olive bundles about 1/2-inch apart on prepared baking sheet.

3. Brush olive bundles with egg yolk. Bake about 25 minutes or until golden brown. Serve warm or at room temperature. Makes 24 appetizers.

From the Test Kitchen
  • Prepare as directed through step 2. Cover and chill up to 4 hours. (Or freeze about 1 hour or until firm. Transfer olive bundles to a freezer container. Seal and freeze for up to 1 month.)
  • To bake refrigerated bundles: Continue as directed in step 2. (To bake frozen bundles: Place frozen bundles on prepared baking sheet. Continue as directed in step 2.)
Test Kitchen Tip:
  • Place the Gouda cheese in the freezer for 15 minutes to make it easier to shred.
Nutrition Facts (Olives Wrapped In Cheese Pastry)
  • cal. (kcal) 64,
  • Fat, total (g) 4,
  • chol. (mg) 20,
  • sat. fat (g) 2,
  • carb. (g) 4,
  • pro. (g) 2,
  • sodium (mg) 123,
  • Percent Daily Values are based on a 2,000 calorie diet

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