How to make puff ears with tapenado

You’ll need
    • For dough:
  • 400g butter;
  • 1 tsp salt;
  • 500g flour.
  • For the tapenade:
  • 200g pitted olives;
  • 70g anchovies;
  • tuft of thyme;
  • 2-3 garlic cloves;
  • 3 tbsp olive oil;
  • 1 tomato;
  • 1 tbsp capers.

Take up the test. It can be bought in the finished form at the store or prepared yourself. For the homemade puff pastry, melt in a saucepan of 100g butter. Put the flour in a deep bowl, mix with salt, pour the melted butter in there, and then – a glass of water. Stir everything, wrap in polyethylene film and take away in the fridge for half an hour.


Ready dough roll out as a rectangle. Spread the remaining softened butter over it. Roll the dough so that the oil ends up inside. Roll out and then fold again. Repeat the action four times, but without smearing the layer with oil. After that, wrap the layer of dough in polyethylene film and remove in the refrigerator for an hour and a half.


Make tapenade. Pitted olives fold into a blender. Brush and cut the garlic and dry it to the olives along with the capers. Rinse anchovies in water, cut off their heads and tails and add carcasses to other products. Grind everything to a pasty state. Scar the tomatoes with boiling water, remove the skin from them and remove the seeds. Cut the flesh in cubes, put in a blender with paste. Add the cut thyme and olive oil. Still whisk again.


Puff dough take from the fridge. Roll it into a rectangle and smear it with a layer of tapenade. Mentally divide the dough into two pieces in length. Slide each edge into the roll to the middle. It turns out a kind of double sausage made of dough in the shape of a scroll. Then slice it into slices about a centimeter thick. As a result, you have to get billets of puff cookies, in the shape resembling ears.


Grease the baking tray with oil. Put abalone on it, if desired they can be filled with a small amount of coarse sea salt. Put the baking tray in the oven for 10 minutes. Ready cookies immediately remove from the sheet and serve hot. If guests arrive early, it’s best to leave the cookies in the fridge and bake them right before they arrive.

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