How to make
They are best made with chilled puff pastry because they are thin and with it these fluffy puff pastries are easier for children to eat. It also comes wrapped with baking paper which I use and I find it very handy. I get it from the refrigerated display case, the package is 10 oz (275 g).
I take the package out of the refrigerator at least 5 minutes earlier, so that the dough relaxes a little at room temperature, so that it does not break when unfolding and the puff pastries are easier to form.
First, I turn on the oven to heat up to 430°F (220°C) while I prepare them, because it must be very hot from the beginning when baking the puff pastry.
I cut the dough into rectangles as shown in the picture - I usually get 12 pieces - I spread half of each piece thinly with olive paste. Olive paste can be quite salty, so be careful and spread it thinner in this case.
I use Kalamon olive paste either in a jar, but if desired, it can also be made from black olives or green olives, it's all a matter of taste;-)
I sprinkle finely grated cheese on the olive paste.
I carefully close up the puff pastries, press lightly on the edges and arrange them in a tray. I leave at least 0.2″ (0.5 cm) of space between them so they don't stick together and puff up during baking.
I sprinkle them lightly with homemade mixed herbs and salt and bake for about 10 minutes on the medium level until a nice golden brown color is obtained.
After removing from the oven, the hardest thing is to keep the olive paste and cheese puff pastries untouched for at least the next 10 minutes until they cool, because my foodies can't wait to attack them :-)
