Salty flutes
============ 2021-05-14

Inspired by: Flûtes torsadées au pavot

A quick appetizer to make. I use store-bought puff pastry sheets, rectangular in shape. Some doughs puff up more than others, I prefer those that puff up less, but both are good. Work the dough out of the fridge otherwise it quickly becomes sticky and difficult to handle.


1 commercial puff pastry
1 egg yolk (1 per dough is enough)
coarse salt

any of the following :
- poppy seeds
- sesame seeds
- finely grated cheese
- cumin seeds
- ?


Preheat oven to 230C.

Separate the egg yolk, and beat it with 1 tablespoon of olive oil.
Unroll the dough with its parchment paper. Cut it in half to obtain two halves easier to work with.

Once the doughs prepared, we will fold them in half to close them and cut them into strips.

With a brush, brush the entire surface of the doughs with the egg mixture.
On half of each dough, sprinkle a few grains of coarse salt, then more generously any of the above ingredients.
Fold in each dough to close it, pressing well to seal.

Cut into ~1 cm wide strips, twist and place back on the parchment paper.
Slide onto a baking sheet and bake for 10 to 15 minutes until golden brown.