Creamy Phyllo Cheese Straws in Pesto

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 36 straws
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Serve warm with pesto for dipping.
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