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27.11.13

CHOCOLATE DIPPED FILO STICKS


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.
 

10 comments:

  1. Yummy! Happy Thanksgiving my friend.

    ReplyDelete
    Replies
    1. Thank you Lizzy! We had our Thanksgiving [Happy Colonization Day] a bit earlier. We Canadians are often mistaken for being American, which in a way we are. In our travelling days I tried to carry something with the Canadian flag on it. We got better service if it was self evident that we came from Canada. Canadians are very different from our American neighbours, we are not a melting pot; we are a multicultural society. I try to look upon Thanksgiving as a family day, but in the back of my mind I always feel guilty celebrating the destruction of an ancient culture that was here before us.

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  2. My dear friend Zsuzsa! I have never heard of this amazing simple and easy Chocolate Dipped Filo Sticks..and to think its 'all American, from Taste of Home?...I'm totally blown away! So cute, yummy, and a gorgeous presentation! Thanks for sharing! xo

    ReplyDelete
  3. What a great idea! I love the look, that it's not as heavy as some other chocolate covered treats and it's absolutely gorgeous! Very nice my friend.

    ReplyDelete
    Replies
    1. Oh and so simple to make. Thank you Eva.

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  4. I haven't been able to post for a couple of days so I'm trying again ... just wanted to say that the phyllo sticks are something I've never seen before. They look so simple, crunchy and tasty with the added chocolate drizzle that I'm surprised no one else has ever thought of this.

    ReplyDelete
    Replies
    1. Maria, I cannotr take the credit, but thank you.

      Delete
  5. These are simply beautiful, Zsuzsa! They look so elegant! A wonderful idea!

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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