Chocolate-Dipped Phyllo Sticks
Light & Tasty
- try a FREE ISSUE today!
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.