Peppermint Puff Pastry Sticks Food

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PEPPERMINT PUFF PASTRY STICKS



Peppermint Puff Pastry Sticks image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 3

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

Steps:

  • Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. 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.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

PEPPERMINT PUFFS



Peppermint Puffs image

Make and share this Peppermint Puffs recipe from Food.com.

Provided by Cheri Lee

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
8 ounces white chocolate, melted with
1 teaspoon shortening
1/2 cup finely chopped candy cane

Steps:

  • Stir together flour and salt in medium bowl.
  • Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
  • Heta oven to 375. Coat baking sheet with non-stick cooking spray.
  • Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
  • Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.

Nutrition Facts : Calories 98.2, Fat 4.9, SaturatedFat 2.9, Cholesterol 13.5, Sodium 24.3, Carbohydrate 12.4, Fiber 0.2, Sugar 7, Protein 1.3

PEPPERMINT STICK COOKIES



Peppermint Stick Cookies image

With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. -Nancy Knapke, Fort Recovery, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 11

1 cup unsalted butter, softened
1 cup sugar
1 large egg, room temperature
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate 1-2 hours or until easy to handle., Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely., In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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