PHYLLO STRAWS
These fragile, slender savour pastries are addictive and a perfect cocktail accompaniment. They can be assembled several days in advance, refrigerated and baked just before serving.
Provided by MarieRynr
Categories < 60 Mins
Time 34m
Yield 24 crisps
Number Of Ingredients 3
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.
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