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1
Lay the pastry on a clean work surface.
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2
Using a small, sharp knife or a pizza cutter, cut fifteen 2-inch squares from each pastry sheet (30 total).
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3
Place an olive in the middle of each pastry square and gently roll the dough around it into a ball or simply fold the dough around the olive, exposing the olive through the sides.
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4
Place on an ungreased baking sheet or freeze for up to 2 months in a plastic container, making sure the pastry pieces dont touch each other.
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5
Place a rack in the middle of the oven and preheat to 400 degrees F. Bake the olives for 15 to 17 minutes, turning them once halfway through baking.
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6
The pastry should be a pale golden brown on both sides.
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7
If baking the olives straight from the freezer, bake for closer to 20 minutes.
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8
Serve hot.
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9
(Warn people to let them cool for about a minute before biting into one; they are very hot.)
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10
Variations:
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11
You can line the pastry with various flavorings before you wrap the olive.
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12
Consider any of these possibilities:
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13
Finely chop 3 tablespoons fresh rosemary, basil, or thyme and press into the pastry.
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14
Press about 1/2 cup grated hard cheese into the pastry before you cut it into squares.
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15
Add a very light sprinkle of grated lemon zest to the pastry.
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16
Add a very light sprinkle of red chile flakes or cayenne pepper on top of the pastry.
