I don’t have children, but I know my nephews went crazy over these Phyllo Dough Sticks with Kinder Chocolate! When I make something for them, I always choose easy and delicious recipes, school is out and it’s time to pamper them! So this time, I thought about the snack, when they return from the beach or the field, and they are hungry, very hungry!
An easy and quick recipe to execute, few steps and then straight into the oven. A unique crunchiness, with the warm chocolate melting and the brown sugar making everything even sweeter! Even if it’s very hot, turning on the oven or air fryer to prepare this sweet snack won’t be a big sacrifice. You will be rewarded right from the first bite, so I recommend you try the Phyllo Dough Sticks with milk chocolate as the filling!
Below, you will also find the video recipe on the YouTube channel to easily and quickly prepare this chocolate dessert together. Of course, this is a recipe that we can make all year round. Think about Easter when our house and pantry are invaded by Kinder Eggs or Easter Eggs, and we don’t even want to see them in photos anymore. Or still: are you aware of the chocolate from Christmas Baskets, those identical bars or those poor chocolates added because ‘it looks good’? Well, this kind of chocolate is perfect for this dessert.
In short, I just proposed a perfect chocolate recycling recipe 365 days a year, not bad, right?!?
Before moving on to today’s recipe, I’ll leave you some links to recipes on the blog made with phyllo dough. Since to make these phyllo sticks we will use only two sheets of phyllo, I thought of some other recipe, savory version, to easily and tastily consume the purchased package.
Also remember that I am waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!! Don’t miss it!!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 115.85 (Kcal)
- Carbohydrates 15.07 (g) of which sugars 8.84 (g)
- Proteins 1.39 (g)
- Fat 6.06 (g) of which saturated 3.40 (g)of which unsaturated 2.27 (g)
- Fibers 1.22 (g)
- Sodium 43.41 (mg)
Indicative values for a portion of 58 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 6 Phyllo Sticks with Chocolate
- 2 sheets phyllo dough (two sheets to make 6 sticks)
- 6 bars chocolate (in my case, Kinder Chocolate)
- as needed water (to moisten the phyllo dough)
- as needed milk (to moisten the phyllo dough)
- as needed brown sugar (in large grains)
- as needed powdered sugar (optional)
Tools for Phyllo Dough Sticks with Chocolate Recipe
- 1 Cutting board
- 1 Knife
- 1 Brush
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
- 2 Small bowls
In the video recipe, you will clearly see the necessary tools; the kitchen brush is very useful to avoid over-moistening the phyllo dough, which would otherwise become too sticky.
The two small bowls can also be two espresso cups since the amount of milk and water needed is really minimal.
Steps for the Recipe of Phyllo Dough Sticks with Chocolate
Start by placing all the tools and all the ingredients on the work surface in front of you: wooden cutting board, knife, kitchen brush, the package of phyllo dough, the small bowls putting milk in one and water in the other, brown sugar, the chocolate you chose to use, the baking tray, and the parchment paper sheet.
Preheat the oven to a static mode between 356°F and 392°F. Take the phyllo dough sheets, unroll them, and leave only two sheets on the surface. Quickly roll up the rest of the phyllo dough and store it quickly in the fridge. Place one sheet on the wooden cutting board and with the kitchen brush, moisten it with water, fold it in half and set aside.
Do the same with the other sheet, brush with water, fold in half, and adhere the phyllo sheet well. These two steps are very well shown in the video found just above the list of ingredients to use for this recipe.
We are ready with the base of our chocolate dessert and phyllo dough. Take the chocolate, in my case, Kinder milk chocolate, those small ones purchased in packages of 10 pieces.
Place a chocolate stick on a phyllo sheet and with a knife cut the dough. Leave about a quarter inch of edge on both sides. This step, if not very clear when reading, can be seen well in the video recipe here.
Now we will not use water anymore but moisten the phyllo dough with milk, if you are lactose intolerant you can continue with water. Brush the side where we will close the stick, applying light pressure with the fingers, then dip the two outer parts of the bar directly into the small bowl.
Place it back on the cutting board and close the two ends well, precisely to prevent, during cooking, the chocolate from leaking from the sticks we are preparing today. This step of the recipe is also well-explained in the video above.
Sprinkle all the phyllo sticks with raw brown sugar or coarsely processed and bake. Baking time is approximately 15 minutes. Do not move away from the oven; the phyllo dough could become too dark and therefore hard to bite if it bakes for too long.
To maintain the crunchiness, I recommend checking through the oven glass from 11 minutes onwards, especially if you set the temperature above 356°F.
The Phyllo Dough Sticks with Kinder Chocolate as filling can be consumed hot, of course, leave them for a few minutes on a cooling rack just to avoid burning your and the little chocolate lovers’ tongues in the house.
They can also be enjoyed cold, they will not lose their crunchiness throughout the day. Additionally, as mentioned in the list of ingredients, you can sprinkle them with powdered sugar if you like.
Please note that with this recipe, we will make between 5 and 6 sticks, so a very limited number, which can be easily consumed in a day by two or three children.
At this point, I just need to remind you that I am waiting for you every day here in my kitchen with many easy, quick, and delicious recipes like this one!!! Enjoy your meal, my dear friends!
Tips and Variations
We can store the phyllo dough sticks with chocolate in a container with a lid either in the fridge, after they have completely cooled at room temperature. Or store them in a classic cake dome. However, do not keep this snack at room temperature for more than two or three days. It’s better in the fridge if you can’t consume them quickly.
Variations: as mentioned, you can replace the type of chocolate to use as the filling for the sticks. From Easter Egg chocolate, of course, breaking it into pieces and trying to create a strip in the center of the phyllo sheet. We could use the classic chocolate bars, easier to break, always creating a strip more convenient to roll.
Another variation is the sugar, I added brown sugar, but if you don’t have it, white sugar is perfectly fine. You can, as already indicated, use or not use powdered sugar to decorate this recipe.
