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)
Preheat oven to 400°F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.
Whisk together egg white, oil and salt in a small bowl. Combine the poppy and sesame seeds in another small bowl.
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.
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.