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Recipe Summary

prep:
1 hr
bake:
10 mins
total:
1 hr 10 mins
Yield:
40 logs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

  • 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.

  • 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.

  • 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; fat 5g; cholesterol 16mg; saturated fat 3g; carbohydrates 3g; mono fat 1g; protein 2g; vitamin a 194.4IU; vitamin c 1.2mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 171mg; potassium 16mg; calcium 60.6mg; iron 0.4mg.
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