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poppy & sesame seed straws

(1 rating)
(1 rating)

Ingredients For poppy & sesame seed straws

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

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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