- 1 leaf of puff pastry
- 1 egg, slightly beaten
- 3 slices of spice cake, crumbled
- 300 g aubergine dip
- ½ pomegranate
Preheat the oven to 180 °C.
Cut the puff pastry into strips about 2 cm wide. Twist them gently until they form a kind of spiral. Coat them with the beaten egg and roll them in the crumbled spice cake.
Place them in the oven on a sheet of baking paper and bake for 25 minutes.
Meanwhile, take out the seeds of the pomegranate and put them into the dip.
Let the spice cake grissini cool down and serve them with the aubergine dip.