Chocolate-Dipped Phyllo Sticks Recipe

Nutrition Facts

  • One serving:
  • 2 sticks
  • Calories:
  • 75
  • Fat:
  • 5 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 6 mg
  • Sodium:
  • 43 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 1 fat, 1/2 starch.


Baked Custard

"You likely have all the ingredients for this delicious dessert in your kitchen right now," says Melissa Bruce of... View this recipe »



Chocolate-Dipped Phyllo Sticks

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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. 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!

SERVINGS: 10

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 35 min. Bake: 5 min./batch

Ingredients:

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 squares (1 ounce each) semisweet chocolate, finely chopped
  • 1/2 teaspoon shortening
  • 1/2 ounce white baking chocolate, melted

Directions:

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.)
   Cut phyllo in half lengthwise. Cut each half into five 4-1/2-in. x 2-3/4-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 cinnamon-sugar.
    Place on an ungreased baking sheet. Bake at 425° for 3-5 minutes or until lightly browned. Remove to a wire rack to cool. Repeat with remaining phyllo dough, butter and cinnamon-sugar.
    In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip top half 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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