PHYLLO STRAWS
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.
Provided by MarieRynr
Categories < 60 Mins
Time 34m
Yield 24 crisps
Number Of Ingredients 3
Steps:
- 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.
CREAMY PHYLLO CHEESE STRAWS IN PESTO
Steps:
- Preheat oven to 375 degrees F.
- 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.
- Serve warm with pesto for dipping.
CHEESE STRAWS
Provided by Ina Garten
Time 30m
Yield 22 to 24 straws
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
- Let the puff pastry thaw in the refrigerator overnight.
CHEESE STRAWS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 12 straws
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment.
- Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
- Preheat the oven to 400 degrees F.
- Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
PARMESAN CHEESE STRAWS
Steps:
- Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
- In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.
FETA CHEESE FOLDOVERS
Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.
Provided by Christine L.
Categories Appetizers and Snacks Pastries
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
- Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 19.4 g, Cholesterol 49.4 mg, Fat 20.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 7 g, Sodium 319.3 mg, Sugar 1.1 g
FETA CHEESE BUREK (PHYLLO DOUGH)
An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.
Provided by An Ko
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
- Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
- Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
- Bake burek in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g
PHYLLO CHEESE STRAWS WITH PESTO
Make and share this Phyllo Cheese Straws With Pesto recipe from Food.com.
Provided by Wildflour
Categories Lunch/Snacks
Time 40m
Yield 20 straws
Number Of Ingredients 7
Steps:
- 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.
PHYLLO FETA CHEESE STRAWS
This is different from regular cheese straws, this one is filled with feta cheese; they are nice and cirspy and melt in your mouth. My friend Ms.Georgie gave me this recipe.
Provided by Shirl J 831
Categories Cheese
Time 40m
Yield 14 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven.
- TIP:.
- Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.
Nutrition Facts : Calories 201.5, Fat 14.7, SaturatedFat 9.3, Cholesterol 46.4, Sodium 502.4, Carbohydrate 11.5, Fiber 0.4, Sugar 1.4, Protein 6.1
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- With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)
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