Ingredients:

1 tablespoon capers
4 canned anchovy fillets
2 tablespoons olive paste (tapenade)
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
2 sheets ready-rolled puff pastry, thawed

Methods:

Preheat the oven to 400 F.Chop the capers and anchovies and combine with the olive paste, parsley and oil.Spread a sheet of pastry with half the mixture and cut into 1/2×10-inch strips. Repeat with the remaining mixture and pastry.

Hold the ends of the strips and twist four times.Cover a baking sheet with parchment paper and bake a quarter of the strips for 5 minutes, or until golden, turning once. Repeat with the remaining twists.