poppy seed crackers

Print PrintShare with Friends

Servs: 60   Prep:

We loved L.A. chef Mary Sue Milliken&#8217;s crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.<P> Active time: 30 min Start to finish: 1 hr

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1/2 cup poppy seeds (2.6-oz jar)Special equipment: a 2-inch star cookie cutter
  • add   2 tablespoons cold water
  • add   8 (6- to 7-inch) flour tortillas
  • add   1 teaspoon salt
  • add   1 large egg


  1. Preheat oven to 350°F.
  2. Stir together egg, water, and salt.
  3. Brush each tortilla on 1 side with
  4. egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
  5. Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
  6. Cooks' note:
  7. • Crackers keep, layered between wax paper, in an airtight container 3 days.

Tell your friends about Epicurious.com »



Dishes to enjoy recipe with...

Other Recipes You Might Like!