1 lg Egg white
1 tb Olive oil
1/4 ts Salt
1/8 ts Cayenne (optional)
6 Sheets phyllo dough 14"x18"
3/4 c Parmesan or Asiago cheese;
- freshly grated
Preheat oven to 400 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 ts cheese. Fold the
upper half over the lower half.
Brush the right half of the folded sheet with egg-white 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 ts cheese and fold the upper half over
lower half.
Finally brush the top with the egg-white mixture and sprinkle with
1 ts cheese.
Cut into ten 1/2" 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" 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.
