Filo pastry cheese sticks

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Bake until golden brown, 10-12 minutes. Serve the cheese sticks with pesto sauce.