Eating Well's Parmesan Straws Recipe




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Appetizer


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Eating Well's Parmesan Straws Recipe


 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

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Eating Well's Parmesan Straws

 

Ingredients

1 large egg white
1 tbsp olive oil
1/4 tsp salt
1/8 tsp cayenne (optional)
6 sheets phyllo dough 14x18
3/4 cup freshly grated parmesan or asiago c, heese



 

Preparation

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.

 

 

Servings: 1