INGREDIENTS

INSTRUCTIONS

The dough for these sticks is easiest to shape when it's firm. If your
pastry becomes too soft, place it in freezer until it has hardened again.
Heat oven to 425F. Line two baking sheets with parchment paper. Dust a
clean work surface with flour, and roll each piece of puff pastry into a 10
x 14" rectangle, lass than 1/8" thick. Transfer the rolled-out dough to
baking sheets; refrigerate for 15 min.
Remove dough from refrigerator, and generously brush one puff-pastry sheet
with egg yolk. Sprinkle the salt and pepper over the sheet, then cover with
poppy seeds. Brush the second pastry sheet with egg yolk, and place on top
of first, yolk sides together. Gently press the two sheets together so the
poppy seeds stick between them. Return the pastry to refrigerator, and
chill another 15 min.
Remove the pastry from the refrigerator, and brush the top generously with
the remaining egg yolk. Using a pizza wheel or a long sharp knife, cut the
dough into 10" long strips that are 1/4" wide. Hold a piece of dough in the
middle, and start twisting in the direction of each end; twist until entire
piece of dough is tightly coiled. Transfer twist to a baking pan; press the
ends to metal. Repeat with the remaining dough.
Bake until the sticks are golden brown, about 8 min. Transfer to a wire
rack to cool completely, and store in an airtight container up to 1 week.
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
Recipe by: Living, Martha Stewart
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 10, 1998

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