Sun-dried Tomatoes & Parmensan Palmier 風乾蕃茄帕爾馬芝士蝴蝶酥

材料：

可即用酥皮 x 2塊
風乾蕃茄 x 1杯 (切碎)
蒜頭 x 2粒 (切碎)
帕爾馬芝士 x 1/2杯 (磨碎)
大雞蛋 x 1隻

做法：

1. 把可即用酥皮放在清潔的工作面上。
2. 把風乾番茄、蒜蓉和帕爾馬芝士混在一起，平均地放在酥皮上。
3. 把其中一面捲到中間，再把另外一面也捲到中間。
4. 把已捲好的酥皮搽上發了的蛋。
5. 放到冰箱冷藏大約30分鐘。
6. 把焗爐預熱至200度。
7. 把酥皮卷從冰箱拿出來，用一把比較銳利的刀切成大約一厘米厚度。一塊塊放到已有牛油紙的焗盆上，切面向上，搽上剩餘的蛋。
8. 焗大約10至15分鐘至金黃色。
9. 放在牛油紙上約5分鐘，再把它轉到線架上，暖食。

Ingredients:

Ready-Rolled Puff Pastry x 2pcs
Sun-dried Tomatoes x 1cup (finely chopped)
Garlic x 2 cloves (finely chopped)
Parmesan Cheese x 1/2 cup (freshly grated)
Large Egg x 1 (Lightly beaten)

Directions:

1. Unroll the puff pastry sheets on a clean work surface.
2. Mix the sun-dried tomatoes, garlic and parmesan cheese in a bowl. Spread evenly over both sheets of puff pastry.
3. Take one side and roll it to the centre. Same with the other side.
4. Brush some egg to the rolls.
5. Lift it into a baking dish and let it chill for 30 minutes.
6. Preheat the oven to 200c.
7. Remove the rolls from the refrigerator. Use a sharp knife and slice the roll into 1cm thick pieces. Lay them on the baking sheets, cut-side up, and brush well with the remaining egg.
8. Bake fro 10-15 minutes until puffed and golden brown.
9. Let cool on the baking sheets for 5 minutes. Transfer them to a wire rack. Serve warm.