Eating Well s Parmesan Straws

Ingredients

1 large egg white 1 tbsp olive oil 1/4 tsp salt 1/8 tsp cayenne (optional) 6 sheets phyllo dough 14x18 3/4 cup freshly grated parmesan or asiago c, heese	Advertisements

Preparation
 
Preheat oven to 400 degrees F. lightly coat 2 baking sheets with
non-stick cooking spray or line with parchment paper. In a small
bowl, whisk together egg white, oil, salt and cayenne, if used. Lay a
sheet of phyllo on a work surface with the short side toward you.
Keep remaining phyllo sheets covered with a plastic wrap or waxed
paper. With a pastry brush, lightly coat the lower half of sheet with
the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the
upper half over the lower half. Brush the right half of the folded
sheet with egg-whit mixture, sprinkle with a heaping teaspoon of
cheese and fold left half over the cheese. Brush the bottom half of
the folded sheet with the egg-white mixture, sprinkle with 1 tsp
cheese and fold the upper half over lower half. Finally brush the top
with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into
ten 1/2-inch strips using a knife or a serrated pastry cutter. With a
wide spatula, transfer the strips to the prepared baking sheet,
placing them about 1/2 inch apart. repeat the procedure with the
remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws
for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to
cool. Makes 5 dozen straws. Note: The straws may be stored in an
airtight container at room temperature for 1 week or the freezer for
up to 2 months.

 

 
Servings: 1

 

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