Ingredients:

* 2 Tablespoons poppy seeds
* 2 Tablespoons sesame seeds
* 1 large egg white
* 2 Tablespoons olive oil
* 1/4 teaspoon salt
* 6 phyllo dough sheets (14 x 18-inch sheets)

Preparation:

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 teaspoon 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 teaspoon 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 teaspoon seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with 1/4 teaspoon 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.