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Phyllo Cheese Straws

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Yield: 40 logs Prep: 1 hr
Bake: 10 mins to 12 mins at 400°F

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Ingredients

1 pound feta cheese, finely crumbled
1/2 cup chopped fresh parsley
1/2 16 ounce package frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted

Directions

1. For filling, in a medium bowl, stir together feta and parsley.

2. With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)

3. Evenly spread about 1 tablespoon of the feta filling in a 3/4-inch wide strip to 1/2 inch of one short side and to 1 inch of longs sides of the phyllo sheet.

4. Fold in the long sides of the phyllo on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush log with a little more butter. Repeat with remaining filling and phyllo sheets.

5. Bake in a 400 degree F oven for 10 to 12 minutes or until logs are golden brown and crisp. Serve warm. Makes 40 logs.

Storage: Place cheese straws in a freezer container and freeze for up to 3 months. Place frozen cheese straws on a baking sheet and reheat in a 35 degree F oven for 8 minutes or until heated through and crisp.