Matcha Almond White Chocolate Twist with Matcha White Chocolate dip 抹茶杏仁白朱古力酥麻花

Thanksgiving #3 dessert. Beside Pumpkin Gingersnap Tiramisu, Orange Chocolate Walnut Streusel. This is the third and is the easiest dessert that made for my Thanksgiving party. 

Ingredients (made 16 twists)

2 sheets store-bought puff pastry, thawed

3 tablespoons Matcha Spread

2 tablespoons White Chocolate Chips

2 tablespoons Almond bits

1 egg yolk (beaten for egg wash)

Some all-purpose flour

Equipment

Parchment

Baking sheets

Sharp paring knife or pizza cutter

Instructions

1. Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
2. Dust the counter with some all-purpos flour
3. Unfold or unroll 1 sheet of puff pastry over top. If the pastry isn't quite thawed, don't force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again.
4. Spread (1/2) Matcha Spread into sheets and sprinkle (1/2) Almond and (1/2) white chocolate chips on top  
   
5. Fold the pastry in half.
6. Cut into strips: Using a sharp knife (or pizza cutter), cut the pastry into long strips roughly 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.
7. Transfer to baking sheet and twist: Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
8. Brush egg wash on top of each twist.
9. Chill for at least 10 minutes or up to an hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and repeat the above steps.
10. Bake around 15 minutes: Exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
11. Cool briefly on the baking sheet: Once the straws are firm enough to lift from the sheet without bending, transfer them to a cooling rack or serving plate. Bake the second tray of straws like the first.
12. Serve warm or room temperature: Serve them straight from the oven, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.

Optional (Matcha white chocolate dip):

Ingredient

1 tsp Matcha Green tea powder

8 oz White chocolate chips

1/2 cup Whipping cream

Directions:

1. Sift Matcha into a saucepan and add 1 tbsp of cream. Whisk together until no lumps. 
2. Whisk in remaining cream and add white chocolate and heat over medium low heat.
3. Stirring until chocolate melts.