Olives In Pastry
|Frozen puff pastry||1⁄3 Pound|
|Garlic||4 Clove (20 gm)|
|Rosemary stalks||1 (Fresh)|
|Thin bacon slices||8|
|Evaporated milk||1 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs)|
Thaw the puff pastry at room temperature.
Peel the garlic and cut into thin slivers.
Insert 1 needle of rosemary and two slivers of garlic into each olive.
Cut the bacon into 30 pieces and wrap one piece around each olive.
Preheat the oven to 425°.
Rinse a baking sheet with cold water.
Brush the rectangles of puff pastry with water, lay them on top of each other and roll them out 1/8 inch thick on a lightly floured surface.
Cut out strips of dough about 1 1/2 inches long.
Wrap them around the olives and press the ends lightly together.
Lay them on the baking sheet with the seam down.
Brush them with the egg beaten in the milk and sprinkle with the almonds.
Bake until golden brown, about 15 minutes.