Description
Good as snack to beer and not only. Tasty, salty, and stops hard! Source: La Perla, LJ.
Ingredients
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The dough is flaky unleavened
250 g
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Green olives
2 handful
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Yolk egg
1 piece
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Milk
1 Tbsp
Cooking
Sheet puff pastry, defrost and roll out 3mm thick on floured surface.
From rectangle cut in half and put into the fridge.
From the edge of the retreating 1.5 cm and spread along a number of olives. Then back down another 1.5 cm and lay out the second row. They do the same with the third number of olives, tracing to and from the edge of the left 1.5 cm.
The spaces between the rows and the edges of the dough to coat well with the mixture of yolk and milk.
From the fridge take out the deferred half of the dough and cover it with dough with olives. Gaps and edges are well pressed, not touching the olives. Edge exactly cut. Put into the fridge for 20 minutes.
Take out of the fridge cold dough with olives and cut into narrow strips across. Lay them on the prepared baking sheet and place in a preheated 200 degree oven until Browning. I baked 20 minutes.
Sticks let cool and enjoy :-)
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