Recipe - Eating Wells Parmesan Straws

1 Large egg white
1 tablespoon Olive oil
One fourth teaspoon Salt
1/8 teaspoon Cayenne (optional)
6 Sheets phyllo dough 14"x18"
Three fourths cup Freshly grated Parmesan or
Asiago cheese

Preheat oven to 400 degrees F. lightly coat 2 baking sheets with nonstick
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 eggwhite mixture and sprinkle with
about 2 tsp. cheese. Fold the upper half over the lower half. Brush the
right half of the folded sheet with eggwhit 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 eggwhite mixture, sprinkle with 1
tsp cheese and fold the upper half over lower half. Finally brush the top
with the eggwhit mixture and sprinkle with 1 tsp. cheese. Cut into ten
1/2inch strips using a knife or a serrated pastry cutter. With a wide
spatula, transfer the strips to the prepared baking sheet, placing them
about One half inch apart. repeat the procedure with the remaining 5 sheets of
phyllo, eggwhites and cheese. Bake the straws for 8 to 10 minutes, or
until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws.
Note: The straws may be stored in an airtight container at room temperature
for 1 week or the freezer for up to 2 months.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini