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Print this Recipe    Poppyseed Straws

(Servings: 60)

2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 large egg white
2 tablespoons olive oil
1/4 tsp salt
6 phyllo dough sheets (14x18")

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.


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