Best Phyllo Straws Recipes

PHYLLO CHEESE STRAWS WITH PESTO

Steps:

• Preheat oven to 375º.
• In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
• Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough.
• Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
• Bake until golden, about 10 minutes.
• Makes 20 straws.
• Serve warm with pesto for dipping.

CREAMY PHYLLO CHEESE STRAWS IN PESTO

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes.
• Serve warm with pesto for dipping.

PHYLLO STRAWS

Steps:

• Preheat oven to 375*F.
• 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).
• Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
• 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).
• Next, cut these strips crosswise into 1 1/2 inch rectangles.
• Wrap each rectangle lengthwise around a pencil or wooden skewer.
• Remove the pencil or skewer and place the rolls on a greased baking sheet.
• Continue this process until all of the phyllo has been rolled.
• Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
• Bake about 9 minutes, until golden brown.
• Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
• The straws can be kept in a sealed tin for several days.

PHYLLO FETA CHEESE STRAWS

Steps:

• Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven.
• TIP:.
• Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.