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Peppermint Puff Pastry Sticks

 Peppermint Puff Pastry Sticks
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
40 ServingsPrep: 15 min. Bake: 15 min./batch + cooling


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


  • Preheat oven to 400°. Unfold pastry sheet. Cut in half to form
  • two rectangles. Cut each rectangle crosswise into 18 strips, about
  • 1/2 in. wide. Place on ungreased baking sheets. Bake 12-15 minutes
  • or until golden brown. Remove from pans to wire racks to cool
  • completely.
  • Place crushed candies in a shallow bowl. In a microwave, melt candy
  • coating; stir until smooth. Dip each cookie halfway in coating;
  • allow excess to drip off. Sprinkle with peppermint 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.