sesame seed puff pastry sticks

while i ogled away at the marvellous desserts at sadaharu aoki’s shoppe in tokyo, hubs zero-ed in on these sesame seed covered puff pastry sticks (they are kind of like an untwisted version of cheese straws in texture). i think he found the only savory item in the entire shop and tossed a bag of them into our shopping basket.  at some point while we were crossing the pacific ocean on our flight back home, hubs got hungry, located the sticks, and started to munch away on the plane.  he finished the entire bag before i had a chance to photograph them for your viewing pleasure.  they came expertly gift wrapped, of course, with ribbons, sashes and all.

puff pastry is a pain to make, and as i have grumbled many times in the past, costs an arm and a leg.  on top of that, when you’re cutting circles out of puff pastry, like i did for the chausson aux pommes recipe, about 40% of the ludicrously expensive puff pastry sheet you purchased ends up as scraps.

fortunately, physics and the puff pastry gods are kind.  these scraps can in fact be re-configured into light and crunchy edibles, such as sesame seed puff pastry sticks, and no one would be the wiser that you had just served them re-purposed “leftovers.” hubs ate one last night, and he claims that they taste just like the ones we bought in tokyo!  hurrah! i can bake like master aoki-san!

Sesame Seed Puff Pastry Sticks
(quantity tbd, but with ~5 to 6oz of puff pastry scraps, i got about a dozen or so 8 inch sticks)

[nb: probably the most inexact recipe i will ever write]

Puff Pastry Scraps Whatever you’ve got on hand.  Yes, you can buy fresh puff pastry expressly for this purpose too.
Egg Wash 1 whole egg, mixed with 1 tbsp of milk and a sprinkle of salt.  You may need to make more or less depending on the scraps you’ve got.
Black and White Sesame Seeds A small mixture of each, ~1/4 cup total
  1. Okay, this is IMPORTANT, very very important! Do not, I repeat, do not clump the leftover puff pastry pieces into a ball.  If you do so, you will not get the characteristic layered effect of puff pastry.  INSTEAD, take each scrap and layer them on top of each other. If the scrap block is too soft, place it into the freezer for a few minutes.
  2. Then, roll the scraps out again into a slab about 1/8″ thick.  I got  a 9×12 inch slab out of my scraps.
  3. Transfer the slab back into the freezer and allow it to rest for about 30 minutes.
  4. Take the slab back out and slice it into strips about 1/2 to 3/4″ wide, and 8″ long.  Although, you can really make the sticks as large or small as you desire.
  5. Pick up each semi-frozen stick and brush it generously with egg wash.  Then sprinkle sesame seeds on top (the seeds should adhere to the egg wash).  It’s easiest to sprinkle the seeds on over a bowl, so that the excess will just fall back into the bowl to be re-used.
  6. Place the seeded sticks onto a parchment sheet lined baking sheet and let rest in the freezer, while pre-heating the oven to 350ºF.
  7. Bake for approximately 30 minutes or until golden brown.
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2 responses to “sesame seed puff pastry sticks

  1. oooh yes i muled some of these back from paris for spicy’s cousin in london. per chance tomato in tribeca has a recipe for babi guling?

  2. Tomato these are so beautiful! they look so light and airy. Your site unfailingly makes me hungry… thanks for your comment. I really should learn more about photoshop, it will make me appear to be a better photographer. Some day I would like to take a course.

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