These crispy Parmesan nibbles are perfect for entertaining because they can be prepared in advance and stored in tins or frozen. Source: EatingWell Magazine, November/December 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

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  • Whisk together egg white, oil, salt and cayenne, if using, in a small bowl.

  • Lay a sheet of phyllo on a work surface with a short side toward you. Keep remaining phyllo sheets covered with plastic wrap or wax paper. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with about 2 teaspoons cheese. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with a heaping teaspoon of cheese and fold the 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 the lower half. Finally, brush the top with the egg-white mixture and sprinkle with 1 teaspoon cheese. Cut into ten 1/2-inch strips using a knife or 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-white mixture and cheese.

  • Bake the straws until golden and crisp, 8 to 10 minutes. Transfer to a rack to cool.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for 1 week or freeze for up to 2 months.

Nutrition Facts

16 calories; 0.8 g total fat; 0.2 g saturated fat; 1 mg cholesterol; 41 mg sodium. 3 mg potassium; 1.6 g carbohydrates; 0.6 g protein; 10 IU vitamin a iu; 9 mg calcium;

Reviews (1)

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Rating: 4 stars
12/22/2013
Yummy. The cayenne pepper is a great addition. Read More