Crunchy Olive Puff Pastry Rolls
Ingredients
- 2 packets puff pastry squares
Glaze mixture
- 1 egg yolk
- 1 tablespoon milk
- 1 pinch 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
Get mini cupcake molds.
For the glaze mixture, in a cup, place egg yolk, milk, and paprika, mix well, prepare a brush and set aside.
For the filling, in a food processor, combine olives, anchovies, mustard, olive oil, oregano, basil, garlic, and black pepper, and blend until smooth.
Spread a thin layer of the filling on the puff pastry squares.
Using a knife, cut the pastry into 3 strips.
Roll the first strip into a roll, then wrap the second strip around it, and finally wrap the third strip.
Place the rolls in the mini cupcake molds.
Brush the surface with a thin layer of the glaze mixture.
Preheat the oven to 180°C and bake for 20 minutes until golden brown.
