Phyllo Straws

1. 1

   Preheat oven to 375*F.

2. 2

   On a cutting board, lay out one sheet of phyllo dough, brush with clarified butter and sprinkle evenly with Parmesan cheese (keep the remaining phyllo covered with a moistened tea towel).

3. 3

   Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.

4. 4

   Using a sharp knife, cut the buttered phyllo sheets lengthwise into thirds (you will have three long srips, each about 3 inches wide and 18 inches long).

5. 5

   Next, cut these strips crosswise into 1 1/2 inch rectangles.

6. 6

   Wrap each rectangle lengthwise around a pencil or wooden skewer.

7. 7

   Remove the pencil or skewer and place the rolls on a greased baking sheet.

8. 8

   Continue this process until all of the phyllo has been rolled.

9. 9

   Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.

10. 10

    Bake about 9 minutes, until golden brown.

11. 11

    Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.

12. 12

    The straws can be kept in a sealed tin for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.