Chocolate-dipped Phyllo Sticks
Looking for something a little special to bake up for the holidays? Try these elegant crunchy treats from our Test Kitchen. They?re great with coffee or alongside sorbet and sherbet. HOLIDAY TIP: Bake an extra batch or two of these dainty pastries. Wrap in colored cellophane and curly ribbons as quick take-home gifts for Yuletide visitors!
Yield: 20 Ready in 45 minutes
favorite of 12 people 5 people want to try
Verified by stevemur
Chocolate-dipped Phyllo Sticks Preparation
Combine sugar and cinnamon.
Place one sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle lightly with cinnamon sugar
Cut phyllo in half lengthwise. Cut each half into four rectangles. Tightly roll each rectangle from one long side, forming a 4-1/2-in.-long stick. Place on greased cookie sheet. Repeat with remaining phyllo dough, butter and cinnamon-sugar.
Coat sticks with cooking spray; sprinkle with cinnamon-sugar.
Bake at 425? for 3-5 minutes or until lightly browned. Remove to a wire rack to cool.
In a microwave, melt semisweet chocolate and shortening; stir until smooth. OR used dipping chocolate (don't need to add shortening). Dip top half of phyllo sticks in chocolate; allow extra to drip off. If desired, sprinkle with chopped nuts, sprinkles, or other toppings. Place on waxed paper; let stand until set. If desired, drizzle with white chocolate.
These are very pretty and have good texture. They are a great way to used up phyllo left over from another recipe, as the recipe is easy to reduce or multiply based on how much dough you have on hand. They look very pretty on a cookie tray or buffet spread, and are an elegant but light treat.
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