Recipe by Wildflour
I love these as a snack or with a meal! They make great appetizers, too!
Top Review by CraftScout
Fantastic! I forgot the pesto at first, and they were yummy. Then I remembered and pulled it out, and we all dipped and agreed that the pesto definitely adds something. These are a pain to make (as is most things made with phyllo), but I used nonstick spray instead of melted butter and that made it go a lot quicker and easier. Overall, the numminess overpowers the work involved and I will probably make these again. :) Thanks for posting, made for ZWT4.
- 8 ounces cream cheese with vegetables, softened
- 1 egg, lightly beaten
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1 (16 ounce) box phyllo dough, thawed
- 8 tablespoons butter, melted
- store-bought basil pesto, for dipping
Directions See How It's Made
- Preheat oven to 375º.
- 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.
- Makes 20 straws.
- Serve warm with pesto for dipping.