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.

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