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Easily prepare this delicious Date, Olive and Brie Pastry, a fancy and delightful appetizer combining sweet & savory flavors with a creamy texture in each bite. Hidden under its golden and flaky crust lies a delightful filling of chopped dates, GOYA® Manzanilla Olives Stuffed with Minced Pimientos, along with soft brie cut into pieces, and spices. This flavorful mix is wrapped in GOYA® Empanada Dough - Puff Pastry for Baking to create bites of happiness. A perfect recipe to enjoy at brunch time or as an appetizer for special occasions.
Ingredients
½ cup
GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimentos, drained and halved
½ cup
pitted dates, finely chopped
1 tsp.
GOYA® Ground Oregano
½ tsp.
smoked paprika
½
wheel (8 oz.) brie, cut into 1/4-inch wedges
1 pkg. (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
1
egg, lightly beaten
Directions
Step 1
Heat oven to 425°F and line a rimmed baking sheet with parchment paper. In a medium bowl, combine olives, dates, oregano and paprika.
Step 2
On lightly floured work surface, use rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Using a sharp knife, cut both the left and right sides of each round into four 1/2-inch horizontal strips just to the center circle.
Step 3
Top the center of each round with 2 slices of brie and 1 tbsp. of olive mixture. Starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Transfer to prepared baking sheet. Brush pastry tops with egg.
Step 4
Bake until pastries are puffed and golden-brown, about 15-20 minutes, rotating pan after 10 minutes for even browning.
Step 5
Transfer pastries to cooling rack and let sit until cool enough to handle. Serve.
New from Goya
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