Side Pannel
Eating Well's Parmesan Straws
Eating Well's Parmesan Straws
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Low Fat
Ingredients List
- 1 Large egg white
- 1 tb Olive oil
- 1/4 ts Salt
- 1/8 ts Cayenne (optional)
- 6 Sheets phyllo dough 14"x18"
- 3/4 c Freshly grated Parmesan or
- -Asiago cheese
Directions
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.
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.
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