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Pastry twist
INGREDIENTS
- 1 roll of puff pastry
- 200g of dried tomatoes (paste)
- 1 egg white
- 50g olives
METHOD
1. Unroll the puff pastry on a cutting board or on the working surface and spread the dried tomato paste in half.
2. Fold the puff pastry and cut it into strips. Twist each strip and create a candy shape. Transfer to the baking tray covered with parchment paper.
3. Brush with egg white and arrange the olives cut into slices. Transfer to the oven and bake at 190°C/374°F for 10 minutes.
*Recipe on video and text may differ from each other!
How to cook Pastry twist:
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