A recipe for Poppy and Sesame Seed Straws. Follow the simple recipe instructions for Poppy and Sesame Seed Straws shared by other home cooking experts.
Ingredients
2 Tbs. Poppy seeds2 Tbs. Sesame seeds
1 lg. Egg white
2 Tbs. Olive oil
1/4 Tsp. Salt
6 Phyllo dough sheets (14x18)
Directions
Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook stirring until they are aromatic and toasted 2 to 3 minutes. Turn out onto a plate to cool. In a small bowl whisk together egg white oil and salt. Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture sprinkle with 1/4 tsp. seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture sprinkle with 1/4 tsp. seeds and fold the upper half over. Finally brush the top with the egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut into 10 short strips using a knife or serrated pastry cutter. With a wide spatula transfer the strips to the baking sheet placing them about 1/2 inch apart. Repeat the procedure with the remaining 5 sheets of phyllo egg-white mixture and seeds. Bake the straws for 8 to 10 minutes until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months. Makes about 5 dozen straws. 19 calories per straw: 1 g protein 1 g fat 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol. From Eating Well May/June 1993.
