Puff pastry is a holiday short-cut staple in our kitchen.  Keep a box tucked in your freezer for an easy way to top a pot pie, whip up a fast quiche crust or to serve homemade pastries. For a salty party snack, we love serving these tangy Black Olive and Feta Pinwheels.

Our Sun-dried Black Olives combine with briny feta and roasted red pepper for a spreadable filling.  They’re a delicious and pretty addition to your holiday spread. And if you have leftover filling, simply serve it with crackers as a tapenade.  Enjoy!

Ingredients:

1 cup Olinda Sun-dried Black Olives, pitted

2 cloves garlic, pressed

1 roasted red pepper

1/2 cup feta cheese

2 tablespoons Olinda Olive Oil

2 sheets frozen puff pastry, defrosted

Method:

  1. Preheat the oven to 375 degrees F.

  2. Place the pitted olives, garlic, roasted red pepper and feta cheese in a food processor.

  3. Pulse the olive mixture until it is chopped fine.

  4. While the processor is running, drizzle in the olive oil and mix until it is a smooth, spreadable texture.

  5. On a floured surface, lightly roll out the puff pastry dough.

  6. Spread the black olive mixture in a thin layer over the puff pastry.

  7. Roll the puff pastry up like a jelly roll.

  8. Using a very sharp knife, cut the filled pastry into pinwheels.

  9. Arrange the pinwheels on a lined baking sheet, leaving at least 1 inch between them.

  10. Bake until golden brown and puffed up, about 10 minutes.