INGREDIENTS

INSTRUCTIONS

Heat the oven to 425 degrees with the rack in the center. Place the
chilled puff pastry on a lightly floured surface. Roll out the dough
until it is about 1/8-inch thick, making a 24- by 26-inch piece. Use  a
sharp knife to trim the edges of the dough; this will help make the
straws uniform as they cook. Brush the dough lightly with the melted
butter. Sprinkle the dough with 3/4 cup of the Parmesan, 1 tablespoon
of the poppy seeds, and 1 teaspoon of the salt. With the short side  of
the dough facing you, fold the dough in half, bringing the top  edge
down toward you. Brush the surface of the dough with the egg.  Sprinkle
with the remaining salt, remaining poppy seeds, and 1/2 cup  Parmesan.
Using a very sharp knife, cut the dough vertically into  1/2-inch-wide
strips. Transfer 6 of the strips onto a baking sheet,  spacing them
evenly apart. Grab each end of a dough strip with your  fingers, and
carefully stretch and twist the strip in opposite  directions. Continue
with the remaining strips of dough. (Unbaked  dough should be stored in
the refrigerator to stay cool. The straws  may be twisted, covered with
plastic wrap, and transferred on the  baking sheets to the refrigerator
before baking.) Bake until golden  brown, 10 to 12 minutes. Remove and
let cool on the baking sheet for  5 minutes to firm up. Using both
hands, transfer the sticks to a wire  rack or serving platter. Makes
about 3 1/2 dozen.  Source: ""Martha Stewart's Hors D'Oeuvres Handbook"
by Martha Stewart"  S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Copyright: "1999 - Clarkson N. Potter Inc. -
$35"  Per serving: 19 Calories (kcal); 2g Total Fat; (82% calories from
fat); trace Protein; 1g Carbohydrate; 7mg Cholesterol; 94mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 14.6mg
Sodium: 249.2mg
Potassium: 30mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 5.1g