Poppy & Sesame Seed Straws

Preparation

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 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.
4. Bake the straws until golden and crisp, 8 to 10 minutes. Transfer to a rack to cool.

Tips & Notes

• 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

Per piece: 15 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 23 mg sodium; 4 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch

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