Defrost both sheets of KANAKI puff pastry and make the braids according to the instructions. Beat the egg with 1 tablespoon of water and brush the braids. Sprinkle them with sesame seeds. Bake the braids in a preheated oven at 180°C, for 1 hour, on the lowest shelf of the oven.

For making Braids:
Lay one pastry sheet on a clean surface, inside its film packaging. Cut vertically along its long side into 3 strips. Brush each strip with 1 teaspoon of olive paste.

Sprinkle with a pinch of oregano and spread a small quantity of crumbled Feta cheese. Cut the peppers into 12 strips. Put 2 pepper strips right on the edge of each dough strip. Brush the dough edges with water and roll each dough strip lengthwise. Gently press the edges to stick.

Bring together the tips of 3 rolls and press them to stick together. Begin to braid the rolls as you would do for a three-rope bread (or for the Greek Tsoureki). Pull the outer left roll over to the centre one. Pull the roll on the outer right over to the centre. Repeat the process, alternating sides, until the entire length of rolls are braided. Repeat the same process with the remaining ingredients.