Za’atar Straws

The Stuff:

• About 1/2 cup of flour for rolling pastry
• ½ pound chilled puff pastry (see Notes)
•  About 2 tablespoons extra-virgin olive oil
• 3 to 4 tablespoons Never Not Eating Za'atar
• Egg wash (1 egg whisked with 2 tbsp. water)

The Method:

1. Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on the surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange the pastry so that it's horizontal and then trim the edges to make it even.
2. Brush pastry all over with olive oil. Sprinkle the left half of the pastry liberally with half of the zaatar and fold the right (unsprinkled) pastry half over the za'atar, like closing a book. Lightly sprinkle the top of the pastry with flour and roll it back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold the unsprinkled half over za'atar. Roll with the pin a few times to seal.
3. With a sharp knife, cut the pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab the tops of strips lightly with egg wash.
4. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with a spatula. Serve warm or cool, with your favourite dip.