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Eating Well's Parmesan Straws

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      Title: EATING WELL'S PARMESAN STRAWS
 Categories: Low-fat, Appetizers
      Yield: 1 Servings
 
      1    Large egg white
      1 tb Olive oil
    1/4 ts Salt
    1/8 ts Cayenne (optional)
      6    Sheets phyllo dough 14"x18"
    3/4 c  Freshly grated Parmesan or
           -Asiago cheese
 
  Preheat oven to 400 degrees F. 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 tsp. 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 tsp
  cheese and fold the upper half over lower half. Finally brush the top
  with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into
  ten 1/2-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 1/2 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. Makes 5 dozen straws. Note: The straws may be stored in an
  airtight container at room temperature for 1 week or the freezer for
  up to 2 months.
 
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