Description
Smooth white baking chips blended with vibrant peppermint shards makes the perfect filling for these flaky phyllo candy canes pastries. These are sure to become a holiday favorite!
Ingredients
1 roll Athens® Phyllo Dough (9” x 14”), thawed
1 1/4 cup sugar
3/4 cup water
1 tablespoon honey
1″ x 2″ strip orange peel
1 1/4 sticks butter, melted
2 1/2 cups white baking chips, divided
1 cup crushed candy canes or peppermint hard candies, divided
1 1/2 cups red candy melts
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Combine sugar, water, honey and orange peel in a small pot over high heat until just beginning to boil. Reduce heat to a very low simmer for 10 minutes. Remove from heat.
Place 1 cup white chips and 3/4 cup crushed candy canes in food processor and pulse several times until mixture is a coarse grind. Set aside for filling.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface with short side closest to you. Lightly brush with melted butter and fold lower edge of phyllo up 2 1/2″. Place 1 – 1 1/2 tablespoons filling mixture in a line about 2” from short edge. Lay a wooden or metal dowel (1/4 – 3/8” diameter) along short edge near filling. Fold phyllo over dowel and carefully roll up over filling continuing to the end. If you roll too tightly the filling will burst. Grasping the phyllo on both ends of dowel, gently press together forming gathers. slide off dowel and bend end forming the top of a cane. Repeat procedure to make 19 more canes. Place close together (slightly touching) on baking tray. Brush lightly with butter and sprinkle with remaining crushed candy cane, pressing it gently onto the phyllo. Bake 20 minutes or until phyllo just begins to become golden. Immediately after removing from oven, ladle syrup evenly over phyllo candy canes. Allow to cool completely and absorb syrup for at least 3 hours or overnight, uncovered.
Melt red candy melts and white chips separately according to package instructions. Dip the bottom end of each phyllo candy cane in red and place on rack to dry. Once dry, dip top ends of canes in white. Place on rack to dry. Drizzle the canes with red and white stripes (this is most easily done using squeeze bottles). Once decoration has hardened the phyllo candy canes can be served or stored in airtight containers at room temperature for 1 week. If stacking them in container, separate with sheets of wax paper.
Nutrition
Serving size: 1 cane (68g), Amount per serving: Calories 310, Total Fat – 14g, Saturated fat – 11g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 40mg, Dietary Fiber – 0g, Total Carbohydrate – 40g, Total Sugars – 34g, Protein –3g, Vitamin D – 0%, Calcium 4%, Iron 0%, Potassium 2%
Tips
*Special Equipment needed – 1 wood or metal dowel 1/4″-3/8″ in diameter.
