INGREDIENTS

INSTRUCTIONS

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 tsp. 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 tsp. 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 tsp. seeds and fold the upper half over.
Finally, brush the top with the egg-white mixture and sprinkle with 1/4
tsp. 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.
Makes about 5 dozen straws.
19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.
From Eating Well, May/June 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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