2 tb Poppy seeds
2 tb Sesame seeds
1 lg Egg white
2 tb Olive oil
1/4 ts 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.
19 calories per straw: 1 g protein, 1 g fat, 3 g
carbohydrate; 23 mg sodium; 9 mg cholesterol.
