Peppermint Puff Pastry Sticks Recipe

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Peppermint Puff Pastry Sticks Recipe
Peppermint Puff Pastry Sticks Recipe photo by Taste of Home
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Peppermint Puff Pastry Sticks Recipe

Read Reviews
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Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch + cooling

Ingredients

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

Directions

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

Nutritional Facts

1 cookie: 80 calories, 4g fat (2g saturated fat), 0 cholesterol, 22mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 sheet frozen puff pastry, thawed
  • 1-1/2 cups crushed peppermint candies
  • 10 ounces milk chocolate candy coating, coarsely chopped
  1. 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.
  2. 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.
Originally published as Peppermint Puff Pastry Sticks in Country Woman Christmas Annual 2009, p65

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Reviews forPeppermint Puff Pastry Sticks

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Deborah User ID: 9237243 272212
Reviewed Aug. 25, 2017

"These are so simple and delicious! I brushed the puff pastry with an egg wash before putting in oven for golden color. Lots of possibilities - I used crushed peanuts for some and others the crushed peppermint."

MY REVIEW
Trish725 User ID: 243907 116809
Reviewed Dec. 29, 2012

"p.s. I didn't cook for 12 to 15 min....kept a close eye and it was closer to 10....but some people may need to get their ovens recalibrated..."

MY REVIEW
Trish725 User ID: 243907 107053
Reviewed Dec. 29, 2012

"Very easy, I substituted crushed peppermint for coarse sugar crystals and toffee bits. Yummy."

MY REVIEW
bgp60 User ID: 1475372 180593
Reviewed Dec. 25, 2012

"what part of this recipe is diabetic friendly? the sugar laden candy coating or the peppermint??"

MY REVIEW
Flenner User ID: 2160342 142533
Reviewed Sep. 26, 2012

"really? 400 degrees for 15 minutes?"

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