Looking for something a little special to bake up for the holidays? Try these elegant crunchy treats. They’re great with coffee or alongside sorbet and sherbet.—Peggy Woodward, East Troy, Wisconsin
- 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
- 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.)
- 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 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 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.
Originally published as Chocolate-Dipped Phyllo Sticks in Light & Tasty December/January 2006, p49
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