---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Eating Well's Parmesan Straws
 Categories: Low-fat, Appetizers
      Yield: 60 Straws
 
      1 lg Egg white
      1 tb Olive oil
    1/4 ts Salt
    1/8 ts Cayenne (optional)
      6    Sheets phyllo dough 14"x18"
    3/4 c  Parmesan or Asiago cheese;
           - freshly grated
 
  Preheat oven to 400°F. Lightly coat 2 baking sheets with non-stick
  cooking spray or line with parchment paper.

  In a small bowl, whisk together egg white, oil, salt, and cayenne,
  if used. Lay a sheet of phyllo on a work surface with the short
  side toward you. Keep remaining phyllo sheets covered with a
  plastic wrap or waxed paper.

  With a pastry brush, lightly coat the lower half of sheet with the
  egg-white mixture and sprinkle with about 2 ts cheese. Fold the
  upper half over the lower half.

  Brush the right half of the folded sheet with egg-white mixture,
  sprinkle with a heaping teaspoon of cheese and fold left half over
  the cheese.

  Brush the bottom half of the folded sheet with the egg-white
  mixture, sprinkle with 1 ts cheese and fold the upper half over
  lower half.

  Finally brush the top with the egg-white mixture and sprinkle with
  1 ts cheese.

  Cut into ten 1/2" strips using a knife or a serrated pastry cutter.
  With a wide spatula, transfer the strips to the prepared baking
  sheet, placing them about 1/2" apart.

  Repeat the procedure with the remaining 5 sheets of phyllo,
  egg-whites, and cheese.

  Bake the straws for 8 to 10 minutes, or until golden and crisp. 

  Transfer to a rack to cool.

  Makes 5 dozen straws.

  Note: The straws may be stored in an airtight container at room
  temperature for 1 week or the freezer for up to 2 months.
 
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