Olive almond butterflies

(± 24 pcs)

Go to all recipes for: Puff pastry, Party food, Tapas 

Ingredients:

75 gr black olives

100 gr almonds

3-4 tablespoons Parmesan cheese

2 tablespoons fresh basil

salt

1/2 teaspoon pepper 

3 tablespoons olive oil

2 teaspoons coarse mustard

4 slices puff pastry

milk

Preparation:

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Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cover a baking sheet with baking paper. Mash the stoned and chopped olives, ground almonds, grated Parmesan cheese, chopped basil, oil, mustard, salt and pepper roughly (in a kitchen machine).

Roll a slice puff pastry a little with a rolling pin and cover with the mixture.

Fold two sides to the middle, where the edges must touch each other. Fold the dough once again to the middle. Coat the outside with the milk. Repeat with the other slices. Cut the dough in slices of 1 cm.

Place, with room in between and the cutting edge up, on a baking sheet and bake in 15-20 minutes golden brown.