This recipe for olive straws is courtesy of Michel Roux and is featured in “Pastry.”

• All-purpose flour, for work surface
• 13 ounces Rough Puff Pastry
• 15 large green pimento stuffed olives, about 1¼ inches long
• 1 medium egg yolk
• 1 tablespoon milk

1. On a lightly floured work surface, roll out puff pastry to a 12½-inch-by-6-inch rectangle, about ⅛-inch thick. Using a large sharp knife, cut the rectangle into a 5½-inch-by-6-inch rectangle and a 7-by-6-inch rectangle. Place both rectangles on a baking sheet and transfer to refrigerator; let chill 20 minutes.
2. Place the 5½-inch-by-6-inch rectangle on a baking sheet. Place 5 olives, end-to-end, in a straight line along the short side of the rectangle, leaving about a ⅝-inch border. Repeat process two more times to make three lines of olives.
3. In a small bowl, whisk together egg yolk and milk. Brush egg mixture on all exposed spaces between olives. Cover with the 7-by-6-inch rectangle of puff pastry, pressing the whole surface of the dough between the olives firmly with your fingertips. Transfer to refrigerator; let chill 20 minutes.
4. Preheat oven to 425°F. Using a very sharp knife, trim edges of dough; cut crosswise into ¼-inch-wide straws. Lay flat-side down on a baking sheet. Transfer to oven and bake until pastry is golden and crisp, 5 to 6 minutes. Transfer straws to a wire rack to cool slightly. Serve warm.

Makes 12.