Active Time

　　40 min

　　Total Time

　　Start to finish: 1 1/4 hr

　　

Ingredients

Makes 32 hors d'oeuvres

　　

For shrimp filling

1/4 cup sesame seeds, toasted

　　1 1/3 lb shrimp, shelled and deveined

　　3 scallions, chopped

　　1 tablespoon Asian sesame oil

　　1 tablespoon soy sauce

　　1 tablespoon cornstarch

　　1 1/2 teaspoons minced peeled fresh ginger

　　1 teaspoon minced garlic

　　

For sticks

12 (17- by 12-inch) phyllo sheets, thawed if frozen

　　1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted

　　1 large egg, lightly beaten

　　2 tablespoons sesame seeds, toasted

　　Kosher salt for sprinkling

　　Accompaniment: apricot dipping sauce

　　

Make shrimp filling:

Step 1

Pulse together all filling ingredients in a food processor until they form a coarse paste.

　　

Make sticks:

Step 2

Preheat oven to 450°F.

　　

Step 3

Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Put 1 phyllo sheet on a work surface, keeping remainder covered, and brush generously with butter. Stack 2 more phyllo sheets on top, generously buttering each.

　　

Step 4

Cut phyllo stack in half lengthwise, then arrange 1 half with a long side nearest you. With dampened fingers shape 3 tablespoons shrimp filling into a narrow rope along edge nearest you, then roll up paste tightly in phyllo to form a long thin roll. Make another roll with other half of stack. Make 6 more rolls with remaining phyllo sheets, butter, and shrimp filling.

　　

Step 5

Lightly brush top of rolls with egg and sprinkle with sesame seeds and kosher salt. Cut each roll crosswise into 4 sticks and arrange, seam sides down, 1 inch apart on 2 large baking sheets. Bake sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until phyllo is golden brown, about 15 minutes total.

　　

Step 6

Transfer sticks to a rack to cool slightly and serve warm with dipping sauce.

　　Cooks' note:

　　· Shrimp sticks can be assembled (but not coated and baked) 1 day ahead and chilled, covered.