Chocolate-Dipped Phyllo Sticks |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Looking for something a little special to bake up for the holidays? Try these elegant crunchy treats from our Test Kitchen. Theyâre 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! Ingredients:
4 sheets phyllo dough (14x9-inch size) |
2 tablespoons butter, melted |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
cooking spray |
2 ounces semisweet chocolate, finely chopped |
1/2 teaspoon shortening |
1/2 ounce white baking chocolate, melted |
Directions:
1. Preheat oven to 425°. 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.)
2. Cut phyllo in half lengthwise. Cut each half into five 4-1/2x2-3/4-in. rectangles. Tightly roll each rectangle from one long side, forming a 4-1/2-in.-long stick. Combine sugar and cinnamon. Coat sticks with cooking spray; sprinkle with half of the cinnamon-sugar.
3. Place on an ungreased baking sheet. Bake 3-5 minutes or until lightly browned. Remove to a wire rack to cool. Repeat with remaining phyllo dough, butter and cinnamon-sugar.
4. In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip one end of phyllo sticks in chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate. Yield: 20 sticks.
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