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A nice combination of olives and puff pastry. Looks great and tastes great. One of our favorite appetizers.
Ingredients
- ca. 300g puff pastry
- 100g olives stuffed with piment
- 100g olives stuffed with anchovies
- milk
- dried provençal herbs
Instructions
- Heat the oven to 200 degrees Celsius circulating air.
- Cut a rectangular puff pastry (42x26 cm) on a cutting board into two pieces. Don't put a baking paper below the dough.
- Line up the olives (alternate the piment and the anchovy olives) in 5 rows in parallel to the smaller side of the dough.
- Coat the dough between the olives with milk. Pour generously with dried provençal herbs. Salt to taste.
- Put the other half of the dough on top and coat with milk.
- Cut the dough in the middle purpendicular to the olive rows.
- Cut the dough between the Olive rows (resulting in 10 rows)
- Cut the rows of olives in the middle (resulting in 20 sticks)
- Line a baking tray with baking paper, transfer the sticks carefully from the cutting board to the baking tray and bake for approx. 20 minutes.
- Cool the sticks on a grid.