Phyllo dough sheets are layered with poppyseeds and sesame seeds, then baked into a yummy crunchy snack. Use a pizza cutter to make quick work of cutting into straws before baking. The straws may be stored up to 1 week or frozen for 2 months.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 2 Tablespoons poppy seeds
- 2 Tablespoons sesame seeds
- 1 large egg white
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 6 phyllo dough sheets (14 x 18-inch sheets)
Preparation:
Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper.
Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool.
In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 teaspoon seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 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. With a wide spatula, transfer the strips to the baking sheet, 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 for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months.
Yield: about 5 dozen straws
Per straw: 19 calories; 1 g protein; 1 g fat; 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol.
Recipe Source: Eating Well Cookbook (Workman Publishing)
Reprinted with permission.
Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool.
In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 teaspoon seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 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. With a wide spatula, transfer the strips to the baking sheet, 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 for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months.
Yield: about 5 dozen straws
Per straw: 19 calories; 1 g protein; 1 g fat; 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol.
Recipe Source: Eating Well Cookbook (Workman Publishing)
Reprinted with permission.
