Peppermint Puff Pastry Sticks Recipe

Peppermint Puff Pastry Sticks Recipe photo by Taste of Home

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I wanted to impress my husband's family with something you'd expect to find in a European bakery, and these chocolaty treats are what I came up with. The flaky pastry melts in your mouth. —Darlene Brenden, Salem, Oregon

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Diabetic Friendly

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Peppermint Puff Pastry Sticks Recipe

Prep: 15 min. Bake: 15 min./batch + cooling

Yield: 40 Servings

15 15 30

Ingredients

1 sheet frozen puff pastry, thawed
10 ounces milk chocolate candy coating, coarsely chopped
1-1/2 cups crushed peppermint candies

Directions

Unfold pastry sheet onto a lightly floured surface. Cut into 4-in. x 1/2-in. strips. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 3 dozen.

Nutritional Facts 1 cookie equals 80 calories, 4 g fat (2 g saturated fat), trace cholesterol, 22 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Peppermint Puff Pastry Sticks in Country Woman Christmas Annual 2009, p65