起司香料酥棒 Crispy Cheese&Herb Straws

這個酥棒不管看起來、吃起來都像薯條XD只是更多層次味道更豐富！可以像薯條一樣搭配番茄醬和黃芥末或是用高腳杯當容器走派對風～如果想要再提高層次的話不妨搭配法式洋蔥湯或高湯一同食用。
記得這個餅乾要熱熱的吃不然放久了也會像薯條軟掉噢！如果真的軟掉就在回烤箱烤個五分鐘就又會像剛出爐一般酥脆了!!
在使用酥皮時有個重點就是保持酥皮是在冰冷的狀態，如果在室溫放太久或烤箱溫度不夠高，烘烤時就會膨脹的不漂亮或只澎一點點。

The straws look and taste like french fries but are more delicate and flavorful! You can serve them with ketchup and mustard just like french fries or place them in a tall goblet in a party. If you want to bring this to another level, serve the straws with a bowl of french onion soup or chicken consommé.
The straws need to be served warm or they will soften and lost that crispy character. If that happens, just let it bake in the hot oven for 5 minutes then they’ll crisp up again.
When using the puff pastry, it’s important that the pastry is cold and the oven is at the right temperature, otherwise, it won’t puff or puff unevenly.



份量：40根  
makes 40

材料ingredients:
A.千層酥皮麵團       25x25cm
B.蛋液    少許
C.起司粉       3大匙
D.鹽    1/4小匙
E.黑胡椒粉     1/2小匙
F.義大利綜合香料    1/2小匙

10”x10” (25cmx25cm)  puff pastry
eggwash
3 Tbs  Emmental or Parmesan cheese, grated
1/4 tsp  salt
1/2 tsp  pepper
1/2 tsp  Italian herb mix

作法Steps：
1.將Ｃ、Ｄ、Ｅ、Ｆ放入小碗中拌勻備用
Preheat the oven to 200℃/390℉. Mix the grated cheese, salt, pepper and the herb together in a small bowl.

2.在整張酥皮上刷Ｂ然後均勻撒上步驟1.的起司香料粉
Brush the entire puff pastry with egg wash and sprinkle on the cheese mixture evenly.

3.用桿麵棍輕輕擀壓，使香料粉黏在酥皮上
Use a rolling pin to roll and press slightly to make sure the herb is stick to the pastry.

4.把酥皮切一半，再切成寬約1cm的小條，小心地拉起兩端然後往反方向扭轉三次形成螺旋
Cut the pastry in half and cut each half into 1/2 inch(1cm) strip. Carefully lift each straw, hold both ends and twist them 3 times in opposite directions to make a spiral.

5.將酥條放在烤盤紙上，以200℃烤10-12分鐘至金黃酥脆，稍微放涼後趁熱享用
Put the straws on a baking sheet and bake for 10-12 minutes until golden brown and crispy. Let cool slightly and serve warm.