- 1 puff pastry roll;
- 1 jar Legnano Black Olives Pesto;
- Sesame seeds;
- 1 egg yolk;
- 1 tablespoon water;
Preheat the oven at 190/200°C.
Cut the puff pastry in half.
Spread the olives pesto on each half and roll it from the long side (to do this, help yourself with baking paper).
In a small cup put the yolk and beat it well with the tablespoon of cold water.
Brush the emulsion on the roll from all sides and pass it repeatedly on the sesame seeds, so to coat it well.
Cut into small cylinders of about 3 cm in length and place in a baking tray lined with baking paper.
Do the same with the other half of the pastry and bake them for 15 minutes or until you see a nice golden color.
Remove from the oven and let cool a bit: they are great both warm and cold.