Parmesan Straws
Submitted by yacknsnack
Crispy phyllo Parmesan straws layered with grated Parmigiano-Reggiano and a hint of cayenne, baked golden in 10 minutes. A light, low-fat cocktail snack made with pantry staples.
YIELD
60 servingsPREP
30 minCOOK
10 minREADY
40 minThese parmesan straws turn six sheets of phyllo into 60 crispy cocktail snacks with no butter required. The egg white and olive oil brush stands in for the traditional butter wash, which keeps these light and crackly without losing the structure phyllo needs to bake into shatter-crisp ribbons.
The folding technique builds eight layers of pastry sandwiched with cheese, which is what creates the dramatic flake when you bite in. Each fold gets brushed with the egg-white slick before more cheese goes on top, so the cheese fuses to the dough as it bakes and doesn’t shake off.
Cut the folded stack with a serrated pastry wheel for clean edges; a dull knife crushes the layers and you lose the puff. A pinch of cayenne in the brush adds a faint warm heat that builds toward the back of the throat without overpowering the cheese.
Kitchen Tips
- Keep the unused phyllo covered with plastic and a damp towel; sheets dry out and crack within minutes of exposure.
- Use freshly grated Parmesan, not pre-shredded; the anti-caking agents in pre-shredded cheese keep it from melting cleanly into the layers.
- Space the strips at least a half inch apart on the sheet pan; phyllo puffs as it bakes and the straws fuse together if too close.
- Cool completely on a rack before storing or the trapped steam softens the crisp.
Variations
- Swap aged Asiago, Pecorino Romano, or grated Manchego for a different cheese profile.
- Brush the tops with everything bagel seasoning before baking for an everything-straw twist.
- Sprinkle with smoked paprika and chopped rosemary for a more savory herbal version.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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 teaspoon 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 teaspoon cheese and fold the upper half over lower half.
Finally brush the top with the egg-whit mixture and sprinkle with 1 teaspoon cheese.
Cut into ten ½-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 ½ 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.
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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