Flaky pastry, some tapenade, pesto and Emmental de Savoie and you have your perfect aperitif dish, quick and easy!
Roll out the flaky pastry to a thickness of approximately 3 mm (0.1 inches).
Place it on a baking sheet lined with parchment paper. Divide the pastry into three rectangular strips.
Brush one strip with pesto 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.
Thin out the egg yolk with a spoonful of water. Brush the twists with this mixture.
Bake for 15 minutes at 180°C (350°F).