Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

45 mins


Ingredient Checklist


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

  • 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.


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; protein 0.6g; carbohydrates 1.6g; sugars 0.1g; fat 0.8g; saturated fat 0.2g; cholesterol 0.9mg; vitamin a iu 9.7IU; folate 0.1mcg; calcium 8.6mg; magnesium 0.4mg; potassium 2.7mg; sodium 41mg.

free food