Poppy & Sesame Seed Straws

Poppy & Sesame Seed Straws

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From: EatingWell Magazine, May/June 1993

These crisp poppy-and-sesame-seed nibbles are perfect served with cocktails.

Ingredients 60 servings

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Original recipe yields 60 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large egg white
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds, toasted (see Tip)
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 6 sheets phyllo dough, (14x18 inches)


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  1. Preheat oven to 400°F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.
  2. Whisk together egg white, oil and salt in a small bowl. Combine the poppy and sesame seeds in another small bowl.
  3. Lay a sheet of phyllo on a work surface with a short side toward you. Lightly coat the lower half of the sheet with the egg-white mixture with a pastry brush, and sprinkle with 1 teaspoon of the seed mixture. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with ½ teaspoon seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with ¼ teaspoon seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with ¼ teaspoon seeds. Cut into 10 short strips using a knife or serrated pastry cutter. Using a wide spatula, Transfer the strips to the prepared baking sheets, placing them about ½ inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and seeds.
  4. Bake the straws until golden and crisp, 8 to 10 minutes. Transfer to a rack to cool.
  • Make Ahead Tip: Store in an airtight container at room temperature for 1 week or freeze for up to 2 months.
  • Tip: To toast poppy and sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 15 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 23 mg sodium; 4 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: (for 3 pieces): ½ starch

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