Olives in the test

400 g puff pastry

40 olives

1 sweet red pepper

20 kernels of almonds

parsley or dill

Thinly roll out the dough, cut it into strips.

Fill almonds half of the olives, the rest of the stuff the peppers.

On each strip of dough to put on the olive, to connect the edges of the dough and freeze so that one came after the other, to fasten a wooden skewer.

Bake in the oven until Golden brown, sprinkle with herbs and serve.