Serves: 40 straws1) Preheat the oven to 200C/Gas 6. Combine the cream cheese, Parmesan, egg and salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1cm-diameter opening.
2) Unfold the filo sheets onto a clean, lightly floured surface. Working quickly to prevent the pastry from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the pastry to within 1cm of the ends. Fold the ends over the filling, then roll up the dough to make a straw.
3) Place on a baking sheet; repeat with the remaining filo sheets and cheese mixture. Bake until golden, 10 to 12 mins. Serve the cheese straws with the pesto dip.