Chocolate Dipped Phyllo Sticks Recipes

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CHOCOLATE-DIPPED PHYLLO STICKS



Chocolate-Dipped Phyllo Sticks image

Looking for a little something special to share with friends or family? Try these crunchy treats. They're wonderful with coffee or a glass of milk. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 sticks.

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 425°. Place 1 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 lengthwise in half; cut each half crosswise into 5 rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side. , Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip 1 end of each phyllo stick into chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 19mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE-FILLED FILO TRIANGLES



Chocolate-Filled Filo Triangles image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 4

6 ounces bittersweet chocolate
1/2 cup granulated sugar
8 sheets filo, defrosted
8 tablespoons (1 stick) unsalted butter, melted

Steps:

  • Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
  • In a food processor, finely grind the remaining chocolate with the sugar.
  • Lay 8 sheets of filo out on top of each other.
  • Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
  • Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
  • With the remaining sheets, make 4 more chocolate-filled triangles.
  • Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

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