Traverse City & Amical's Olive Twists

Baked twists of pastry stuffed with feta cheese and tapenade.

Servings: 6

Cook Time: 30 minutes

Pair With: Verterra Pinot Grigio

Source: Recipe and photo courtesy of Amical in Traverse City

INGREDIENTS

OLIVE TAPENADE
1 cup Kalamata olives, pitted
2 tablespoons capers, drained
1 piece anchovy, canned
1 1/2 teaspoons anchovy paste
1 1/2 teaspoons garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons parsley, dried
salt and pepper to taste
 
OLIVE TWIST FILLING
2 cups feta cheese, crumbled
1/2 cup olive tapenade (see recipe)
1/4l large egg, beaten
1 piece puff pastry dough, 12” x 10” sheet

DIRECTIONS

OLIVE TAPENADE
Using pitted olives, drain thoroughly, Rinse and drain capers and anchovy pieces. Place in food processor bowl and puree.
 
Add anchovy paste, seasonings, garlic and oil. Mix thoroughly. Chill and hold.
*store extra tapenade in the refrigerator and service with crackers, bread, or cheese.
 

OLIVE TWIST FILLING
Mix tapenade and crumbled feta cheese together. Ratio should be 4 parts cheese to 1 part tapenade.

Lay out puff pastry sheet on flour-dusted parchment paper. Cut in half. Work with dough while it is well chilled for ease of handling. Spread mix evenly over one of the sticky sides of the dough.
 
Place the other sheet of dough over the mix, sticky side down. Dust with flou.
 
Cut into 1 inch strips and separate. Allow for about a ½ inch of space between the strips. If needed use another piece of parchment paper to stack a separated later of the other.
 
TO BAKE:
Preheat convection oven to 450 degrees. Oil a baking sheet and lay out strips. Hold each end and twist twice. Pinch ends to the tray. Bake on high fan for 6 minutes or until golden brown. Serve with orange pepper cream sauce for dipping.
 
 
Read more about Traverse City in Touring & Tasting's Summer/Fall 2013 Issue: Traverse City's Tastes and Treasures!