Easy Olive Puffs

    40 minutes

    These puff pastry-wrapped olives make great finger food. We use big green stuffed olives. You can make ahead and freeze-just allow 30 minutes for the pastry to thaw before cooking them. Another advantage: fun for kids to make and eat!


    53 people made this

    Serves: 12 

    • 24 large green stuffed olives
    • 1 packet of frozen puff pastry, thawed

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Cut pastry into strips about 15cm long and 1cm wide (approx). Wrap a strip of pastry around each olive. Place on an ungreased baking tray.
    3. Bake for 20 minutes, or until golden brown.

    Watch a video of it being made…

    Olive Pastry Spirals
    Olive Pastry Spirals
    Olive Pastry Spirals
    Olive Pastry Spirals

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (33)


    I used crescent rolls and cut the triangles into 3 separate pieces. I tried the phyllo dough but thought it was too difficult to use! I pressed shredded cheddar cheese into the dough. Sprinkled with garlic salt and/or paprika. I tried the pimento stuffed large green olives and I also tried almond stuffed and Jalapeño stuffed olives too. Very easy and my husband really liked them. He didn't think he would. Thanks!  -  12 Nov 2008  (Review from Allrecipes USA and Canada)


    These are awesome appetizers....and I don't even like green olives. When I had them at a party...the hostess had added cheddar cheese to the recipe. She finely shredded the cheese and sprinkled over dough and lightly pressed it in b4 rolling around olive. It made these little numbers even more delish!!!  -  25 Oct 2006  (Review from Allrecipes USA and Canada)


    I used the samller green olives with pimento and also larger garlic stuffed ones and the smaller ones worked best. I would probable cut the big ones in half next time. More pastry around the olive is not better! These were easy,fun to make and tasty. Great with cocktails.  -  28 Dec 2004  (Review from Allrecipes USA and Canada)