These crisp poppy-and-sesame-seed nibbles are perfect served with cocktails. Source: EatingWell Magazine, May/June 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

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  • 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 1/2 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 1/4 teaspoon seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with 1/4 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 1/2 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.

Tips

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 Facts

15 calories; 0.8 g total fat; 0.1 g saturated fat; 23 mg sodium. 4 mg potassium; 1.6 g carbohydrates; 0.1 g fiber; 0.4 g protein; 1 mcg folate; 7 mg calcium; 2 mg magnesium;