A few weeks ago I was at the Waldorf Astoria in NYC attending a conference. After one of the lectures, they had some food available for the attendees. We got out at 11am but we weren't allowed to eat until 11:30am. I couldn't wait, so I snuck over the the table and grabbed whatever wasn't covered. The only thing was these little breadstick kinda things. Description as follows:
-About 6 inches long, 3/4 inch wide and maybe 1/4 - 1/2 inch thick. ( In the pic it clearly doesn't look 6 inches long, thats because I had already ate about 4 inches of it
-Top layer was a semi crispy, buttery dough with ( what I think was) asiago cheese sprinkled and baked on until crisp.
-Middle layer was an Olive tapenade
- bottom layer was a flatter piece of dough, more doughy than crispy ( when compared to the top layer), and definitely not as well done.
So my question is, what kind of dough do you think this was ? and, How do you think it was made ( including baking time and temp).
I have an idea in my head of what it is, I just don't want to point anyone in the wrong direction if Im wrong.
What I can say is it was definitely not Phyllo dough.
Below are pictures of top, bottom, side and open view.
Sorry the pictures aren't great, but I was trying not to make a spectacle of myself , since i should have been focussing more on the lecture content than what they were serving for lunch