Could your crudité use some crunch? A phyllo breadstick is easy to twist together and makes a great addition to a charcuterie board or vegetable platter.
- 10 sheets Athens® Phyllo Dough (9″x14″), thawed
- ½ stick butter, melted
- ¼ cup honey
- ¼ cup pistachios, finely chopped
Thaw one roll of phyllo, following instructions on package. Preheat oven to 350°F. Unroll and cover 10 phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Reroll unused sheets and follow storing instructions on package.
Place 1 sheet of phyllo dough horizontally on work surface and lightly brush with butter. Drizzle with some honey and lightly sprinkle pistachios, layer and repeat with 9 more sheets of phyllo. Cut in half to get 2 – 9” x 7” stacks of dough. Cut each of those stacks into 6 strips approximately 1 1/2” x 7”. Fold each strip in half lengthwise, gently twist and place on baking tray. Brush lightly with butter and sprinkle with any leftover pistachios. Bake for 5–8 minutes or until golden brown.
Serving size: 20g, Amount per serving: Calories 80, Calories from Fat – 40, Total Fat – 4.5g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 35 mg, Dietary Fiber – 0g, Total Carbohydrate – 10g, Sugars – 5g, Protein – 1g