Crunchy, flaky, and tasty phyllo dough breadsticks can be prepared in minutes with just a few ingredients and are perfect for serving with an appetizer. For me, this recipe was born out of the necessity of using up those six phyllo sheets left over from other preparations. You can fold the sheet in half or leave it whole and then roll it up. You can roll from the short side or the long side if you want them “extra”. Whichever way you decide to make them, the phyllo dough breadsticks will be a hit!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 sheets phyllo dough
- to taste smoked paprika
- to taste oregano
- to taste curry
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Reusable parchment sheet
- 1 Baking tray
- 1 Cooking brush
Steps
Unroll one phyllo sheet at a time and keep the others covered so they don’t dry out. Gently brush the sheet with extra virgin olive oil, sprinkle with oregano, curry, smoked paprika as you like (I made two of each type) or with whatever you prefer, a pinch of salt if you wish, and roll up from the short side or the long side as you choose. Arrange the breadsticks side by side on the baking tray lined with parchment paper and brush them all with oil. Bake in a preheated fan oven at 390°F for eighteen minutes, but it depends on your oven: it might take fifteen minutes or maybe twenty. Serve the phyllo dough breadsticks once they have cooled.
