Sesame Seed Pastry Straws
Crispy cocktail snacks make the perfect start to this Japanese-inspired dinner.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 107 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | trace |
| chol | 16 mg |
| sodium | 47 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 1% |
| folate | 5% |
-
Half pkg (397 g pkg) frozen puff pastry, thawed
1 tsp (5 mL) sesame oil
2 tsp (10 mL) white sesame seeds
2 tsp (10 mL) black sesame seeds
1 egg, lightly beaten
sea_salt (optional)
Preparation:
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.)
Source
Canadian Living Magazine: April 2003
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