Roll out a rectangle of puff pastry to around 30cm x 12cm.

Spread a thin layer of tapenade over the entire surface. Roll each side (lengthwise) inward towards the centre until the two sides almost meet. Dab the seam with water and then seal the sides gently together. Refrigerate for 30 minutes.

Brush the dough all over with an egg yolk wash and then sprinkle with sesame seeds. Refrigerate till cold and then cut into 1cm pieces.

Line a baking sheet with parchment and place the pieces cut-side down on the sheet, leaving space between them (they will spread in the oven). Bake in a 180C oven till nicely browned (around 15 minutes).