Reminiscent of the ever-popular cheese straws, these savory, flaky cheese bites are a guaranteed hit for any occasion. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

    Advertisement
  • Stir together oil, mustard, salt and cayenne in a small bowl.

  • Lay 1 sheet of phyllo on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1 1/2 tablespoons Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.

  • Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.

  • Bake the triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool.

Tips

Make Ahead Tip: Prepare through Step 4. Freeze in a single layer, then stack in a container and cover tightly. The unbaked triangles will keep in the freezer for up to 2 months. Do not thaw before baking.

Tip: Thaw frozen phyllo dough, in its original wrapper, overnight in the refrigerator. Let stand at room temperature for 2 hours before using.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

24 calories; 1.3 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 58 mg sodium. 2 mg potassium; 2.2 g carbohydrates; 0.1 g fiber; 0.6 g protein; 13 IU vitamin a iu; 8 mg calcium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/09/2012
Re: Just for fun Read More