Chocolate-Orange Matchsticks
Yield
60 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
orange zest
grated |
|
| ¾ | teaspoon |
orange juice
|
|
| ½ | cup |
puff pastry
|
*
|
| 3 | tablespoons |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
powdered sugar
|
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
orange zest
grated |
|
| 3.8 | ml |
orange juice
|
|
| 118 | ml |
puff pastry
|
*
|
| 45 | ml |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
Directions
Preheat oven to 350℉ (180℃).
In medium bowl, mix sugar, egg white, orange peel and juice until well blended.
Unfold and place puff pastry sheet on cookie sheet.
With long metal spatula, spread half the glaze on puff pastry sheet.
Cover and freeze remaining glaze for another use.
With sharp knife, cut pastry into thirds, then lengthwise into ½ inch sticks.
Arrange on two cookie sheets.
Bake 15 minutes or until pastry is golden.
Remove to wire rack.
Meanwhile, place chocolate in small plastic food-storage bag.
In microwave, cook on HIGH 3 min.
With scissors, snip corner of bag.
Drizzle chocolate over pastry sticks.
Place in freezer 10 min or until chocolate is set.
Makes 60 sticks.
