Phyllo Straws

Total Time: 34 mins Preparation Time: 25 mins Cook Time: 9 mins

Ingredients

• 2 sheets prepared phyllo dough, 12 x 18 inches each
• 6 tablespoons clarified butter
• 2 1/2 tablespoons finely grated parmesan cheese

Recipe

• 1 preheat oven to 375*f.
• 2 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).
• 3 place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
• 4 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).
• 5 next, cut these strips crosswise into 1 1/2 inch rectangles.
• 6 wrap each rectangle lengthwise around a pencil or wooden skewer.
• 7 remove the pencil or skewer and place the rolls on a greased baking sheet.
• 8 continue this process until all of the phyllo has been rolled.
• 9 refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
• 10 bake about 9 minutes, until golden brown.
• 11 remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
• 12 the straws can be kept in a sealed tin for several days.