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Recipe Summary

prep:
1 hr
bake:
10 mins to 12 mins at 400°
Yield:
40 logs
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Ingredients

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Directions

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

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  • 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.)

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts

67 calories; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 16mg; sodium 171mg; potassium 16mg; carbohydrates 3g; fiberg; sugarg; protein 2g; vitamin a 194IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 61mg; ironmg.

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