Parmesan Straws

Directions

Preheat oven to 400℉ (200℃).

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 teaspoon 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 teaspoon cheese and fold the upper half over lower half.

Finally brush the top with the egg-whit mixture and sprinkle with 1 teaspoon cheese.

Cut into ten ½-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 ½ 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.

Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months.