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Adapted from a Taste of Home recipe, this is simple and easy to make. Two sheets of filo will make 8 sticks. Increase the amounts given as needed. As with everything, fresh is best. I buy filo in stores with a large turnover, never with ice crystals on the box and experience has thought me not to buy filo pastry on sale. If the sheets stick together or dried out and cracking, there is no saving to be had.
2 filo sheets
2 Tbsp butter, melted
cinnamon to sprinkle
sugar to sprinkle
1/4 cup pure chocolate chips
1/8 tsp shortening
• Preheat oven to 425F.
• Line a cookie sheet with parchment paper.
• Place one sheet of phyllo dough on a work
• Brush with the melted butter.
• Sprinkle with cinnamon and sugar.
• Place the second sheet on the top.
• Brush with melted butter.
• Turn the filo sheets over and brush the top with the melted butter.
• Sprinkle cinnamon and sugar on the top.
• Cut the filo into 8 rectangles.
• Roll up the rectangles fairly tightly, but do not pinch dough.
• Place the filo sticks on the prepared pan and bake in the preheated oven for 6-9 minutes.
• Set the timer and keep an eye on the filo sticks, they burn easily.
• Remove from heat when light golden brown.
• Push the sticks together touching.
• Partially melt the chocolate chips and stir in the shortening.
• Keep stirring until all the chips melt in the residual heat.
• Drizzle the melted chocolate across the filo sticks using a zyploc bag.
• Fold the edges of a sturdy ziplock bag out and over so that the bag sits upright on the counter.
• Spoon the warm chocolate into the bag
• Zip it shut [getting out as much excess air as you can]
• Clip a tiny bit off one corner [the more you clip, the bigger your drizzle will be!
• Using a fork, separate the filo sticks about 1 inch apart. If you don’t, the filo sticks will stick together at the ends and when you try to separate them, the chocolate ends will brake off.
• Spoon the remaining chocolate on the ends.
• Chill and serve.



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