Crunchy Baked Olive Rolls
Ingredients
- 2 packets puff pastry sheets
Glaze mixture
- 1 egg yolk
- 1 tablespoon milk
- a pinch of paprika
Filling
- 1/4 cup sliced olives
- 50 grams anchovies
- 1 tablespoon mustard paste
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 cloves crushed garlic
- 1/4 teaspoon black pepper
Preparation
Bring mini cupcake molds.
For the glaze mixture: in a cup, place egg yolk, milk, and paprika, mix well. Get a brush and set aside.
For the filling: in a food processor, place olives, anchovies, mustard, olive oil, oregano, basil, garlic, and black pepper, process until smooth.
Spread a light layer of filling on the pastry sheets.
Using a knife, cut into 3 strips.
Roll the first strip into a roll, wrap the second strip around it, then wrap the third strip.
Place the rolls in the molds.
Brush the surface with a light layer of glaze mixture.
Preheat the oven to 180°C and bake for 20 minutes until golden.
