I made this recipe when I had guests and wanted something quick, but still different from regular sandwiches. I liked that I could use the puff pastry directly from the freezer and that I didn't have much work with fillings or complicated shaping. I also tried it for a snack on the go because the pastries come out compact and don't crumble easily.
Quick info
Total time: about 45-50 minutes (including slight cooling)
Preparation time: 10-15 minutes (depending on how quickly you slice and sprinkle the ingredients)
Baking time: 30-35 minutes at 180°C
Servings: about 12-15 pastries (from a standard package of puff pastry)
Difficulty: easy
Recipe type: savory snack or appetizer
Ingredients
1 package of puff pastry (thawed, about 400-500 g)
200-300 g grated cheese (I use whatever I have on hand, it should be easy to grate)
150 g pitted olives, sliced
1 tablespoon cumin
1 tablespoon sesame seeds
Preparation method
1. Sprinkle a little flour on the work surface, just enough to prevent the dough from sticking.
2. Roll out the puff pastry sheet with a rolling pin until it reaches a thickness of about 0.5 cm. Don’t press too hard, just even it out.
3. Sprinkle the grated cheese over the entire surface of the sheet. Place the sliced olives evenly, without crowding them in one spot. Add cumin and sesame seeds on top.
4. With a sharp knife or a pastry cutter, portion the sheet into squares of about 10x10 cm. If the dough is softer, it helps to work with lightly floured hands.
5. Take each square and bring two opposite corners to the center, pressing gently to stick. They don’t have to be sealed perfectly, just enough to hold their shape while baking.
6. Place the pastries directly on a baking tray lined with parchment paper. Leave a little space between them, as they will rise while baking.
7. If you have leftover dough or want to try another shape, you can roll part of the sheet with cheese and make a mini cheese roll. Bake it together with the pastries.
8. Bake in a preheated oven at 180°C, on the middle rack. Leave them for 30-35 minutes, but check them after 25 minutes. Puff pastry tends to burn quickly at high temperatures, especially on the edges.
9. When they are golden brown and firm to the touch, take out the tray and let them cool slightly before removing them from the paper.
Why I make this recipe often
For me, the big advantage is that you don’t need many ingredients and no complicated techniques. You can quickly adapt it based on what you have in the fridge, and it’s great when you have guests or want a more filling snack. They transport easily, don’t make much mess while baking, and can be served warm or cold.
Tips and variations
Tips
If the dough has softened too much, put it in the fridge for 5 minutes before cutting.
Don’t overload each square with filling, otherwise, they risk coming apart while baking.
To prevent the dough from sticking to the rolling pin, sprinkle very little flour.
Slice the olives as thinly as possible to avoid adding too much moisture to the dough.
Substitutions
You can use any cheese (Gouda, Emmental, or any cheese that melts well).
Cumin and sesame can be omitted or replaced with poppy seeds.
Green olives work just as well as black ones, if you like them.
Variations
If you prefer a saltier flavor, use Kalamata olives.
You can also add small pieces of bell pepper or green onion, but in small amounts.
If you prefer, you can shape rolls instead of packets, simply rolling strips of dough with the filling inside.
Serving ideas
You can serve them as a snack alongside a glass of yogurt or as an appetizer on a platter with other cheeses.
They are great for picnics or packed lunches, as they don’t get soggy too quickly.
If there are leftovers from one day to the next, you can reheat them in the oven or eat them at room temperature.
Frequently asked questions
1. Can the recipe be made with homemade dough?
Yes, but it takes much longer. With store-bought puff pastry, the recipe remains quick and simple.
2. How long can they be kept after baking?
I usually keep them for 1-2 days at room temperature, covered. After that, they can dry out or become soggy.
3. Does the puff pastry need to be completely thawed?
Yes, absolutely. If it’s still rigid, you can’t roll it out without it breaking.
4. Can they be frozen after baking?
I don’t recommend it. The texture changes quite a bit, they become drier and are not as good.
5. Can salty cheese be used?
Yes, but combined with olives, it may turn out too salty. I recommend tasting before sprinkling.
Nutritional values
The values below are approximate for one serving (one pastry out of a total of 12-15):
- Calories: 150-180 kcal
- Carbohydrates: 12-15 g
- Protein: 5-7 g
- Fat: 9-11 g
The exact number depends on the type of cheese and the amount of olives used. Being puff pastry and cheese, the recipe is not dietetic, but it also doesn’t have large portions.
Storage and reheating
After they have cooled, I keep them covered at room temperature for a maximum of two days. If you put them in the fridge, they dry out. To reheat them, use the oven (5 minutes at 170°C). I don’t recommend the microwave, as the puff pastry becomes elastic. If they harden too much, they are best consumed fresh.
Quick info
Total time: about 45-50 minutes (including slight cooling)
Preparation time: 10-15 minutes (depending on how quickly you slice and sprinkle the ingredients)
Baking time: 30-35 minutes at 180°C
Servings: about 12-15 pastries (from a standard package of puff pastry)
Difficulty: easy
Recipe type: savory snack or appetizer
Ingredients
1 package of puff pastry (thawed, about 400-500 g)
200-300 g grated cheese (I use whatever I have on hand, it should be easy to grate)
150 g pitted olives, sliced
1 tablespoon cumin
1 tablespoon sesame seeds
Preparation method
1. Sprinkle a little flour on the work surface, just enough to prevent the dough from sticking.
2. Roll out the puff pastry sheet with a rolling pin until it reaches a thickness of about 0.5 cm. Don’t press too hard, just even it out.
3. Sprinkle the grated cheese over the entire surface of the sheet. Place the sliced olives evenly, without crowding them in one spot. Add cumin and sesame seeds on top.
4. With a sharp knife or a pastry cutter, portion the sheet into squares of about 10x10 cm. If the dough is softer, it helps to work with lightly floured hands.
5. Take each square and bring two opposite corners to the center, pressing gently to stick. They don’t have to be sealed perfectly, just enough to hold their shape while baking.
6. Place the pastries directly on a baking tray lined with parchment paper. Leave a little space between them, as they will rise while baking.
7. If you have leftover dough or want to try another shape, you can roll part of the sheet with cheese and make a mini cheese roll. Bake it together with the pastries.
8. Bake in a preheated oven at 180°C, on the middle rack. Leave them for 30-35 minutes, but check them after 25 minutes. Puff pastry tends to burn quickly at high temperatures, especially on the edges.
9. When they are golden brown and firm to the touch, take out the tray and let them cool slightly before removing them from the paper.
Why I make this recipe often
For me, the big advantage is that you don’t need many ingredients and no complicated techniques. You can quickly adapt it based on what you have in the fridge, and it’s great when you have guests or want a more filling snack. They transport easily, don’t make much mess while baking, and can be served warm or cold.
Tips and variations
Tips
If the dough has softened too much, put it in the fridge for 5 minutes before cutting.
Don’t overload each square with filling, otherwise, they risk coming apart while baking.
To prevent the dough from sticking to the rolling pin, sprinkle very little flour.
Slice the olives as thinly as possible to avoid adding too much moisture to the dough.
Substitutions
You can use any cheese (Gouda, Emmental, or any cheese that melts well).
Cumin and sesame can be omitted or replaced with poppy seeds.
Green olives work just as well as black ones, if you like them.
Variations
If you prefer a saltier flavor, use Kalamata olives.
You can also add small pieces of bell pepper or green onion, but in small amounts.
If you prefer, you can shape rolls instead of packets, simply rolling strips of dough with the filling inside.
Serving ideas
You can serve them as a snack alongside a glass of yogurt or as an appetizer on a platter with other cheeses.
They are great for picnics or packed lunches, as they don’t get soggy too quickly.
If there are leftovers from one day to the next, you can reheat them in the oven or eat them at room temperature.
Frequently asked questions
1. Can the recipe be made with homemade dough?
Yes, but it takes much longer. With store-bought puff pastry, the recipe remains quick and simple.
2. How long can they be kept after baking?
I usually keep them for 1-2 days at room temperature, covered. After that, they can dry out or become soggy.
3. Does the puff pastry need to be completely thawed?
Yes, absolutely. If it’s still rigid, you can’t roll it out without it breaking.
4. Can they be frozen after baking?
I don’t recommend it. The texture changes quite a bit, they become drier and are not as good.
5. Can salty cheese be used?
Yes, but combined with olives, it may turn out too salty. I recommend tasting before sprinkling.
Nutritional values
The values below are approximate for one serving (one pastry out of a total of 12-15):
- Calories: 150-180 kcal
- Carbohydrates: 12-15 g
- Protein: 5-7 g
- Fat: 9-11 g
The exact number depends on the type of cheese and the amount of olives used. Being puff pastry and cheese, the recipe is not dietetic, but it also doesn’t have large portions.
Storage and reheating
After they have cooled, I keep them covered at room temperature for a maximum of two days. If you put them in the fridge, they dry out. To reheat them, use the oven (5 minutes at 170°C). I don’t recommend the microwave, as the puff pastry becomes elastic. If they harden too much, they are best consumed fresh.