Poppy & Sesame Seed Straws

SCOTT WHALEY

By
@swhaley



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Ingredients

2 Tbsp
poppy seeds
2 Tbsp
sesame seeds
1
egg white
2 Tbsp
olive oil
1/4 tsp
salt
6
phyllo sheets

Directions Step-By-Step

1
Preheat oven to 400.
2
Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper.
3
Heat a small heavy skillet over medium heat.
4
Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes.
5
Turn onto a plate to cool.
6
In a small bowl, whisk together egg white, oil and salt.
7
Lay a sheet of phyllo on a work surface with a short side toward you.
8
With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 teaspoon seeds.
9
Fold the upper half over to the lower half.
10
Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 teaspoon seeds and fold the left half over the seeds.
11
Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1/4 teaspoon seeds and fold the upper half over.
12
Finally, brush the top with the egg-white mixture and sprinkle with 1/4 teaspoon seeds.
13
Cut into 10 short strips using a knife or serrated pastry cutter.
14
With a wide spatula, transfer the strips to the baking sheet, placing them about 1/2 inch apart.
15
Repeat procedure with remaining 5 sheets of phyllo, egg-white mixture and seeds.
16
Bake the straws for 8 to 10 minutes, until golden and crisp.
17
Transfer to a rack to cool.
18
The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months.

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy