poppy & sesame seed straws

How To Make poppy & sesame seed straws

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