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Creamy Phyllo Straws in Pesto
Prep Time: 20 minutes Cook Time: 10 minutes
Yield: 36 straws
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
Preheat oven to 375 degrees F.
In Quick Chief, combine the cream cheese, lightly beaten egg,
Parmesan, and salt. Use Spatula to spoon mixture into Gourmet
Decorator. Set aside.
Lay out thawed phyllo dough. Working quickly to keep dough
from drying out: cut phyllo dough in half, melt butter in Rock n
Serve Mug, brush top sheet with melted butter, pipe cheese
filling down center of phyllo. Fold over end to end and roll up
straw. Repeat with remaining sheets of phyllo and place on a
baking sheet with Silicone Wonder Mat. Bake until golden,
about 10 minutes. Serve warm with pesto for dipping.
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