Phyllo Straws

Directions

1. 1
   Preheat oven to 375*F.
2. 2
   On a cutting board, lay out one sheet of phyllo dough, brush with clarified butter and sprinkle evenly with Parmesan cheese (keep the remaining phyllo covered with a moistened tea towel).
3. 3
   Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
4. 4
   Using a sharp knife, cut the buttered phyllo sheets lengthwise into thirds (you will have three long srips, each about 3 inches wide and 18 inches long).
5. 5
   Next, cut these strips crosswise into 1 1/2 inch rectangles.
6. 6
   Wrap each rectangle lengthwise around a pencil or wooden skewer.
7. 7
   Remove the pencil or skewer and place the rolls on a greased baking sheet.
8. 8
   Continue this process until all of the phyllo has been rolled.
9. 9
   Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
10. 10
    Bake about 9 minutes, until golden brown.
11. 11
    Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
12. 12
    The straws can be kept in a sealed tin for several days.