Crispy cocktail snacks make the perfect start to this Japanese-inspired dinner.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2003
- 1/2 pkg (397 g) puff pastry thawed
- 1 tsp (5 ml) sesame oil
- 2 tsp (10 ml) black sesame seeds
- 2 tsp (10 ml) white sesame seeds
- 1 egg lightly beaten
- sea salt optional
On lightly floured surface, roll out pastry into 10- x 6-inch (25 x 15 cm) rectangle; brush with sesame oil. Sprinkle with all but 1/2 tsp (2 mL) each of the white and black sesame seeds.
Using sharp knife, cut pastry lengthwise into twelve 1/2-inch (1 cm) wide strips. Holding ends of each strip, stretch and twist in opposite directions to form twist. Place on parchment paper--lined rimmed baking sheet; press ends down lightly. Cover and refrigerate for 1 hour.
Brush egg over strips. Sprinkle with remaining sesame seeds, and salt, if using. (Make-ahead: Cover and refrigerate for up to 4 hours.) Bake in centre of 400°F (200°C) oven until crispy and butterscotch colour, about 15 minutes. (Make-ahead: Store in airtight container for up to 2 days; wrap in foil and heat in 350°F/180°C oven for 10 minutes.)
Nutritional facts <b>Per piece:</b> about
- Sodium 47 mg
- Protein 2 g
- Calories 107.0
- Total fat 8 g
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 5.0
- Vitamin A 1.0