Puff Olive and Herb Pinwheels
Thaw the puff pastry. Chop the olives finel. Grate the Parmesan. Rinse the rosemary and parsley, shake dry, pluck the leaves and chop finely. Mix the olives with rosemary, parsley and Parmesan.
Put the sheets of puff pastry together and roll out on a floured surface to a rectangle of 40 x 30 cm (approximately 16 x 12 inches). Mix the egg yolk with milk and brush the rolled pastry thinly with it. Spread the olive mixture evenly over the rolled pastry, thereby leaving a 2 cm (approximately ¾ inch) wide margin.
Roll up the pastry lengthwise and brush with the remaining egg yolk-milk mixture. Cut the roll into finger-thick slices and place the slices with some distance over two baking sheets lined with parchment papers. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes.
Serve warm or cool.