Poppy & Sesame Seed Straws
Submitted by sherbear
Crispy phyllo seed straws made with toasted poppy and sesame seeds, folded in layers and baked golden. A light, crunchy appetizer that stores for weeks.
YIELD
60 servingsPREP
50 minCOOK
10 minREADY
60 minThese are the kind of appetizer that disappears from the platter before you’ve finished arranging them. Sheets of phyllo dough get brushed with egg white and olive oil, scattered with toasted poppy and sesame seeds, then folded multiple times to build up flaky, seed-studded layers before being cut into slim straws and baked crisp.
Toasting the seeds first in a dry skillet wakes up their flavor dramatically. Raw poppy and sesame seeds taste flat and waxy. Two to three minutes over medium heat until they smell nutty and start to pop is all it takes, but it transforms the finished straw from bland to addictive.
The folding technique creates four layers of phyllo with seeds trapped between each one. Egg white and oil act as both glue and crisping agent. Each fold builds structure, so when they bake, you get a shatteringly crisp straw that breaks apart into flaky sheets with a seed crunch in every bite.
Work quickly with phyllo. It dries out fast once exposed to air. Keep unused sheets under a damp towel while you assemble each batch.
Kitchen Tips
- Use a serrated pastry cutter for cleaner edges and a decorative zigzag look
- Space straws half an inch apart on the sheet. They don’t spread, but they need air circulation to crisp evenly
- Cool completely on a rack before storing. Trapping any warmth creates condensation and softens them
- These freeze beautifully for up to two months. No need to thaw before serving, just let them come to room temperature
Variations
- Add a pinch of cayenne or smoked paprika to the egg white mixture for a spiced version
- Use nigella seeds or caraway seeds for a different flavor profile
- Sprinkle with flaky sea salt before baking for a savory-salty finish
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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 ¼ 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.
With a wide spatula, transfer the strips to the baking sheet, placing them about ½ 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.
Makes about 5 dozen straws.
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