Poppy & Sesame Seed Straws




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How to Make Poppy & Sesame Seed Straws


  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.

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About Poppy & Sesame Seed Straws

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

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