poppy & sesame seed straws

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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card