Filo pastry cheese sticks

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 40 snacks

Cheese sticks are a welcome appetizer for any company, no matter the occasion. There are many ways to make them, but one of the simplest is to wrap a cheese filling in thin tubes of filo dough and bake them in the oven. The filling includes cream cheese, grated Parmesan, egg, and a little salt. Place it on a well-oiled sheet of filo dough, and the sticks will be airy, crispy, and perfectly flaky. Serve with ready-made pesto sauce for dipping. These cheese sticks are so delicious, you'll be hard-pressed to stop; bake more at once.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g frozen filo pastry (about 40 sheets), thawed
220 g cream cheese, softened
1/4 tbsp. grated parmesan
1 large egg, lightly beaten
110 g unsalted butter, melted
Pesto sauce, for dipping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, Parmesan cheese, curd cheese

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Place cream cheese, Parmesan, egg, and 1/4 teaspoon salt in a small bowl; mix well. Transfer to a zip-lock plastic bag; snip a corner to create a 1/4-inch (0.5 cm) hole.
Unfold a stack of phyllo sheets on a clean surface. Working quickly to prevent the dough from drying out, brush the entire surface of the top sheet with melted butter, then pipe the cheese filling along the long edge of the dough, leaving a 1/2-inch border. Fold the ends over the filling, then roll the dough up to form a tube. Place on a baking sheet and repeat with the remaining phyllo sheets and cheese mixture.