Kalamata Olive and Feta 'Koulourakia' Crisps

Instructions

1. 1

   In a food processor, pulse the flour, cold butter, lemon zest, pepper, and salt until the mixture resembles coarse crumbs.

   ~2 min
2. 2

   Add the chopped Kalamata olives and crumbled feta cheese to the food processor. Pulse a few times until just combined, being careful not to overmix.

   ~1 min
3. 3

   Add the egg yolk and pulse until the dough just begins to come together. If it seems too dry, add a teaspoon of cold water at a time, pulsing until it forms a cohesive ball.

   ~1 min
4. 4

   Turn the dough out onto a lightly floured surface and gently bring it together. Divide the dough into two equal portions. Shape each portion into a log, about 1.5 inches in diameter.

   ~5 min
5. 5

   Wrap the dough logs tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to slice.

   ~30 min
6. 6

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. 7

   Remove the dough logs from the refrigerator. Using a sharp knife, slice the logs into thin rounds, about 1/4 inch thick.

   ~5 min
8. 8

   Arrange the crisps on the prepared baking sheet, leaving a little space between them. If using, sprinkle with sesame seeds.

   ~3 min
9. 9

   Bake for 15-20 minutes, or until the crisps are lightly golden brown and firm. Keep a close eye on them as they can brown quickly.

   ~20 min
10. 10

    Let the crisps cool completely on the baking sheet before serving. They will become crispier as they cool.

    ~15 min