John Myers
Contents
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Ingredients
Aside from that:
- 2 tbsp Ground almonds
- 1 Orange mini peppers, "Sweet Pepper"
- 6 Drained green olives with paprika filling, remainder
- 4 Sun-Dried tomatoes in oil, drained, remainder
- 2 Egg yolk
- 1 tbsp Roasted onions; rest
- 1 tbsp Finely grated Parmesan
- 3 tbsp Grated Gouda, rest
- 1 tsp Dried italian herbs
- Parchment paper
Instructions
- Let the puff pastry defrost at room temperature. Preheat the oven to 200 degrees (top and bottom heat). Roast the almonds in a pan until golden brown, then leave to cool.
- Clean and wash the pepper. Just like the olives and sun-dried tomatoes, dice very finely. Mix everything together. Whisk the egg yolks with a little water.
- Place the puff pastry slices next to each other and brush thinly with the egg yolk. Spread the roasted almonds on two of the slices. Then add the fried onions, Parmesan and the olive mixture. Finish with the grated Gouda.
- Place the two remaining puff pastry slices with the yolk side down and press firmly. Cut diagonally with a sharp knife into 1 cm wide strips (makes approx. 18 pieces). Press the individual strips together again firmly and turn them slightly. Place with a little space on a baking sheet lined with baking paper.
- Mix the remaining egg yolks with the herbs. Brush the puff pastry strips with it. Bake in the middle of the oven for about 20-25 minutes until the desired brown color is achieved. Let cool a little, then serve immediately. The puff pastry sticks taste lukewarm best, but also go well with beer and wine as a side dish to soups. Have fun baking :-)))!
Nutrition
Serving: 100gCalories: 295kcalCarbohydrates: 2.8gProtein: 12gFat: 26.5g
