Savory Hors D'oeuvres are on the New Years Eve menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below for the best savory hors d'oeuvres New Years Eve experience ever!

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Recipes

Sesame Cheese Straws
Makes 12-16 2-bite straws

125 g puff pastry dough OR
1/2 sheet frozen puff pastry, thawed in the fridge
1 egg whisked with 2 Tbsp (30 ml) water, for brushing
4 Tbsp (60 g) finely grated Parmesan cheese
2 Tbsp (16 g) sesame seeds

Directions

1. Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to an 8-inch square. Brush the entire surface with eggwash and sprinkle it with the Parmesan and sesame seeds. Fold the pastry in half and then cut strips about ½-inch wide. Twist these a few times and place an inch apart on the prepared baking tray. Chill the straws for 10 minutes.

3. Bake the straws for about 20 minutes, until a rich golden brown (the twists may unwind a little as they bake, but they will still look nice when finished).

The straws will keep in an airtight container for up to 2 days.

Pesto Palmiers
Makes about 16 two-bite palmiers

Ingredients

125 g puff pastry dough OR
1/2 sheet frozen puff pastry, thawed in the fridge
2 Tbsp (30 g) pesto

Directions

1. Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to an 8-inch square. Spread the pesto over the entire surface of the pastry. Roll the pastry up from opposing sides, so that the spirals meet in the middle. Wrap and chill the pastry for 20 minutes (or this can be prepared a day ahead and chilled.

3. Slice the pastry into palmiers that are just over ¼-inch thick and place them on the prepared baking tray leaving 1 ½-inches between them. Bake for 10 minutes, then flip the palmiers over and continue to bake for about another 10 minutes, until a rich golden brown.

The palmiers will keep in an airtight container for up to 2 days.


Tapenade Pockets
Makes 12 pockets

Ingredients

125 g puff pastry dough OR
1/2 sheet frozen puff pastry, thawed in the fridge
2 Tbsp (20 g) olive tapenade
1 egg whisked with 2 Tbsp (30 ml) water, for brushing

Directions

1. Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to an 8-inch square. Cut 12 circles using a 2 ½-inch cookie cutter and place these on the prepared baking tray. Brush the outside edges of the pastry with the eggwash. Spoon a little tapenade into the centre of each circle. Fold each circle of pastry in half and gently press the edges together. Brush the tops of the pockets with eggwash and chill for 10 minutes.

3. Bake the pockets for about 20 minutes, until a rich golden brown.

The pockets will keep in an airtight container for up to 2 days.

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