Creamy Phyllo Cheese Straws In Pesto Recipes

PHYLLO CHEESE STRAWS WITH PESTO

Steps:

• Preheat oven to 375º.
• In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
• Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough.
• Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
• Bake until golden, about 10 minutes.
• Makes 20 straws.
• Serve warm with pesto for dipping.

CHEESE STRAWS IN PESTO

Steps:

• Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening.
• Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.

TWISTY CHEESE STRAWS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

PESTO CHEESE STRAWS

Steps:

• Heat oven to 400°F.
• Cover baking sheets with parchment. Mix cream cheese and pesto sauce until blended.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 cut pastry rectangle; cover with remaining cut pastry rectangle. Cut into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.
• Brush with egg; sprinkle with Parmesan.
• Bake 20 min. or until golden brown. Cool slightly.