 |
---------- Recipe via Meal-Master (tm) v8.02
Title: EATING WELL'S PARMESAN STRAWS
Categories: Low-fat, Appetizers
Yield: 1 servings
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
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.
-----
|
