Savory Halloween snakes are a tasty idea, but above all simple and quick. The only hiccup you might encounter is during baking, because if the chili doesn’t adhere well to the pastry, it tends to come off after baking.
If you see them browning too much during baking, you should put a strip of foil right in that area.
In fact, if you see in the photo, the chili came off, but since they had already eaten them all at home, I couldn’t take more photos.
Anyway, your kids will really appreciate them for the Halloween party… you could make a themed dinner and these go well as an appetizer before dinner.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
About 68 Kcal per snake
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 16 Snakes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients to Make Savory Halloween Snakes
- 1 sprig rectangular puff pastry roll
- 2 oven-baked black olives
- 1 red chili pepper (if small, use two)
- 20 wooden skewers
Preparation of Savory Halloween Snakes
First, prepare the olives by pitting them and cutting very small triangles, then deseed the chili pepper and cut it into strips, cutting all the pieces to make the tongue, I made a small cut at the tip of each piece to create a forked tongue.
Once everything is prepared, set aside.
Take the puff pastry, unroll it, and cut strips 0.8 inches (2 cm) wide from the shorter side
….roll each strip onto itself from the long side to create cords.
Wrap the pastry cords around the wooden skewers.
Prepare the baking tray lined with baking paper and place the skewers with the pastry coiled around them, then flatten one end of the snake to make the head, attach the tongues under the head, and the small olive triangles above the head.
In a glass, mix the yolk with a splash of water and brush it over the snakes, then sprinkle them with poppy seeds and bake in a preheated oven at 392°F (200°C) for about 10 minutes.
