Ingredients
- 8 ounces cream cheese, softened
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1 box phyllo dough, thawed
- 8 tablespoons (1 stick) butter, melted
- Store-bought pesto, for dipping
Directions
Preheat oven to 375 degrees F.
In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes.
Serve warm with pesto for dipping.
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By Chef #1226867
minnetrista, MN
on June 20, 2010
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I was so excited to try these - simple and sounded wonderful, but neither my Husband or I would eat them. Very bland and not worth the effort.
By brenbzzz_11997303
pueblo, 44
on July 18, 2009
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following the recipe exactly I ended up with a dozen very crispy pretty ... bland BLAND tasting straws.
Will try it again with my own insides. You know when they taste like this the recipe is wrong or they don't eat the food they make. I find that discouraging as you trust it to be yummy when you shell out the moeny for items you do not normally buy.
Working the dough was hard at first but by the end they looked very nice :
By hilary_9695225
Kyle, TX
on July 04, 2008
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The first time I made these, the phyllo stuck together, tore, etc.. They were too big and didn't cook all the way to the middle. The second time, I used a different brand of phyllo that wasn't dried out and I cut the sheets in half. I kept the sheets between damp towels. They were easier to do and easier to eat. The level of difficulty should really be listed as intermediate. All told, they were crisp and very tasty the second time around - especially with the pesto.
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