Recipe by MarieRynr
These fragile, slender savour pastries are addictive and a perfect cocktail accompaniment. They can be assembled several days in advance, refrigerated and baked just before serving.
Top Review by satchell
used 2 layers phyllo, both brushed with butter added the cheese then added 3rd layer and butter. did many variations with herbs and spices but rosemary was our fave. one box made about 200. was good without the herbs but a bit bland.
- 2 sheets prepared phyllo dough, 12 x 18 inches each
- 6 tablespoons clarified butter
- 2 1⁄2 tablespoons finely grated parmesan cheese
Directions See How It's Made
- Preheat oven to 375*F.
- 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).
- Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
- 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).
- Next, cut these strips crosswise into 1 1/2 inch rectangles.
- Wrap each rectangle lengthwise around a pencil or wooden skewer.
- Remove the pencil or skewer and place the rolls on a greased baking sheet.
- Continue this process until all of the phyllo has been rolled.
- Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
- Bake about 9 minutes, until golden brown.
- Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
- The straws can be kept in a sealed tin for several days.