These Parmesan Straws are the ultimate crowd-pleasing appetizer, offering a perfect balance of salty, cheesy flavor and shattering crunch. Made with delicate phyllo dough and freshly grated Parmesan, they bake up into light, airy sticks that disappear quickly at any gathering. The subtle kick of optional cayenne adds a gentle warmth that complements the rich cheese without overpowering it. Ideal for holiday parties, casual get-togethers, or as an elegant starter for a dinner party, these straws are easy to prepare and require minimal ingredients. Serve them alongside a glass of white wine or as a sophisticated dipper for marinara sauce. Their elegant presentation and simple recipe make them a timeless addition to your appetizer repertoire.
Eating Well’S Parmesan Straws
Description
These Parmesan Straws are the ultimate crowd-pleasing appetizer, offering a perfect balance of salty, cheesy flavor and shattering crunch. Made with delicate phyllo dough and freshly grated Parmesan, they bake up into light, airy sticks that disappear quickly at any gathering. The subtle kick of optional cayenne adds a gentle warmth that complements the rich cheese without overpowering it. Ideal for holiday parties, casual get-togethers, or as an elegant starter for a dinner party, these straws are easy to prepare and require minimal ingredients. Serve them alongside a glass of white wine or as a sophisticated dipper for marinara sauce. Their elegant presentation and simple recipe make them a timeless addition to your appetizer repertoire.Ingredients
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
-
Lightly coat two baking sheets with non-stick cooking spray or line with parchment paper.
-
In a small bowl, whisk together the egg white, olive oil, salt, and cayenne pepper (if using) until well combined.
-
Lay one sheet of phyllo dough on a work surface with the short side facing you. Keep remaining sheets covered with a damp towel to prevent drying.
-
Using a pastry brush, lightly coat the lower half of the phyllo sheet with the egg-white mixture.
-
Sprinkle the egg-coated half generously with about 2 teaspoons of grated Parmesan cheese.
-
Fold the upper half of the sheet over the lower half to cover the cheese.
-
Brush the right half of the folded sheet with the egg-white mixture and sprinkle with a heaping teaspoon of cheese.
-
Fold the left half over the right half.
-
Brush the bottom half of the now smaller folded sheet with the egg-white mixture and sprinkle with 1 teaspoon of cheese.
-
Fold the upper half over the lower half again.
-
Brush the top surface with the remaining egg-white mixture and sprinkle with 1 teaspoon of cheese.
-
Cut the folded packet into ten 1/2-inch wide strips using a sharp knife or serrated pastry cutter.
-
Using a wide spatula, transfer the strips to the prepared baking sheets, placing them about 1/2 inch apart.
-
Repeat the folding and cutting process with the remaining 5 sheets of phyllo dough.
-
Bake in the preheated oven for 8 to 10 minutes, or until the straws are golden brown and crisp.
-
Remove from oven and transfer to a wire rack to cool completely before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 525.3kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 9.4g47%
- Cholesterol 31.7mg11%
- Sodium 1959.9mg82%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 2.4g10%
- Sugars 2.8g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
