Yield: 5 dozen
|1 large||Egg white|
|2 tablespoons||Olive oil|
|⅛ teaspoon||Cayenne (opt)|
|6 \N||Sheets Phyllo dough, 14 x 18\"|
|¾ cup||Freshly grated Parmesan or Asiago cheese|
Preheat oven to 400 degrees. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment peper. In a small bowl, whisk together egg white, oil, salt and cayenne. Lay a sheet of phyllo on a work surface with a short side toward you. Keep remaining phyllo sheets covered with plastic wrap or wax paper. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with about 2 t cheese. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with a heaping teaspoon of cheese and fold the left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 t cheese and fold the upper half over the lower half. Finally, brush the top with the egg-white mixture and sprinkle with 1 t cheese. Cut into ten ½" strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about ½" apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. (The straws may be stored in an airtight container at room temp for 1 week.) Per straw: 19 calories, 1 g protein, 1 g fat, 3 g carbohydrate, 38 mg sodium, 1 mg cholesterol. From Eating Well Magazine, Nov/Dec 93.
Posted by Terri St.Louis-Woltmon.