| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 36 straws |
Ingredients
- 8 ounces cream cheese, softened
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan
- 1/4 teaspoon salt
- 1 box phyllo dough, thawed
- 8 tablespoons (1 stick) butter, melted
- Store-bought pesto, for dipping
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 83 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 93 mg |
Reviews
I was so excited to try these – simple and sounded wonderful, but neither my Husband or I would eat them. Very bland and not worth the effort.
following the recipe exactly I ended up with a dozen very crispy pretty … bland BLAND tasting straws.
Will try it again with my own insides. You know when they taste like this the recipe is wrong or they don’t eat the food they make. I find that discouraging as you trust it to be yummy when you shell out the moeny for items you do not normally buy.
Working the dough was hard at first but by the end they looked very nice 🙂
Will try it again with my own insides. You know when they taste like this the recipe is wrong or they don’t eat the food they make. I find that discouraging as you trust it to be yummy when you shell out the moeny for items you do not normally buy.
Working the dough was hard at first but by the end they looked very nice 🙂
The first time I made these, the phyllo stuck together, tore, etc.. They were too big and didn’t cook all the way to the middle. The second time, I used a different brand of phyllo that wasn’t dried out and I cut the sheets in half. I kept the sheets between damp towels. They were easier to do and easier to eat. The level of difficulty should really be listed as intermediate. All told, they were crisp and very tasty the second time around – especially with the pesto.
My guest’s were impressed. This is a great recipe in the fact that you can add things to it. I modified the recipe by adding diced shrimp and Old Bay to the cream cheese mixture and served with pepper jelly instead of Pesto. Everyone wanted the recipe. Working with Phyllo is always a hassel, but it was worth trouble.
These sticks rocked. I made them for the family, and my mom almost ate them all! Way to go Sandra.
I’ve never worked with phyllo dough, but these appetizers looked so good, I had to try them out. I followed Sandra’s instructions and it wasn’t hard at all. On top of that, my husband, who is not easy to please, was just nuts over them! I cut them in half and served them with store bought pesto, and they were all gone in no time! We give them five stars and you can bet I’ll be making them for our next family get-together to impress my in-laws!
kind of a pain to make using the phillo dough but definately worth it!
I love phyllo sticks, their creamy and filled with delciousy goodness. Eyeryone should try these!
I caught this particular episode, so I actually saw them being made. I was hesitant to try them after reading all the reviews, but did anyway. Mine turned out very crispy, but I baked them on a sill (?) pad like Sandra Lee did on her show – don’t know if that made a difference. The cream cheese was actually VERY bland. I will definitely make them again, but will try using a flavored cream cheese next time. Also, on the show, she cut the phyllo sheet in half – did not use a full sheet and piped the filling down the middle instead of on each end as this recipe calls for. This is not the first time I have noted differences in recipes from the shows to these that are printed!!
Yummm. I will prepare these again and again…as an appetizer or with soup/salad. Definite comfort food. Thanks, Sandra.