1    Large egg white

      1 tb Olive oil

    1/4 ts Salt

    1/8 ts Cayenne (optional)

      6    Sheets phyllo dough 14"x18"

    3/4 c  Freshly grated Parmesan or

           -Asiago cheese
  Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick
  cooking spray or line with parchment paper.  In a small bowl, whisk
  together egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo
  on a work surface with the short side toward you. Keep remaining phyllo
  sheets covered with a plastic wrap or waxed paper. With a pastry brush,
  lightly coat the lower half of sheet with the egg-white mixture and
  sprinkle with about 2 tsp. cheese.  Fold the upper half over the lower
  half.  Brush the right half of the folded sheet with egg-whit mixture,
  sprinkle with a heaping teaspoon of cheese and fold left half over the
  cheese.  Brush the bottom half of the folded sheet with the egg-white
  mixture, sprinkle with 1 tsp cheese and fold the upper half over lower
  half.  Finally brush the top with the egg-whit mixture and sprinkle with 1
  tsp. cheese.  Cut into ten 1/2-inch strips using a knife or a serrated
  pastry cutter.  With a wide spatula, transfer the strips to the prepared
  baking sheet, placing them about 1/2 inch apart.  repeat the procedure with
  the remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws
  for 8 to 10 minutes, or until golden and crisp.  Transfer to a rack to
  cool.  Makes 5 dozen straws. Note: The straws may be stored in an airtight
  container at room temperature for 1 week or the freezer for up to 2 months.