Ingredients For
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1 block
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4 Tbsp
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4 Tbsp
-
-
x 1
Preparation
1
Roll out the flaky pastry to a thickness of approximately 3 mm (0.1 inches).
2
Place it on a baking sheet lined with parchment paper. Divide the pastry into three rectangular strips.
3
Brush one strip with pistou and cut it into smaller strips around 3 cm thick. Twist each strip.
Do the same with the tapenade.
Do the same with the shredded Emmental.
4
Thin out the egg yolk with a spoonful of water. Brush the twists with this mixture.
5
Bake for 15 minutes at 180°C (350°F).
