These phyllo sticks are yum, yum, yummy! You can add whatever herbs you have on hand. If you’ve never worked with phyllo dough before, just be careful to work quickly and to follow the directions for thawing that you find on the box. If you don’t want to use the whole box for making phyllo sticks, then use the remainder for covering brie cheese or fruit before baking. I’d love to hear of ways you like to use this versatile dough. Have fun!
Ingredients:
Phyllo dough (thaw according to directions)
Extra virgin olive oil
Freshly grated parmesan cheese (not the powdered stuff)
Very finely chopped fresh rosemary
Instructions:
*Preheat oven to 375 degrees
*Spread a large piece of parchment paper on the counter to create your work surface.
*Lay one sheet of phyllo on top of the parchment paper.
*Lightly brush olive oil over the surface of the phyllo.
*Sprinkle cheese over surface of oil.
*Sprinkle desired amount of rosemary over surface of cheese (it doesn’t take much.
*Using a sharp knife, cut the phyllo sheet in half
*Beginning at long edge of sheet, roll up the phyllo sheet as tightly as possible
*Crimp each edge and place on a baking sheet that has been lined with parchment paper.
*Bake at 375 degrees for approximately 7 minutes or until golden
**Serve with salads or even pasta.
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