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Mini Pastries Au Fondue

Holiday.Cook's picture
Ingredients
  Refrigerated crescent rolls 8 (1 Package)
  Miniature chocolate covered cream mints 1⁄2 Cup (8 tbs)
  Halved vanilla caramels 1⁄2 Cup (8 tbs)
  Halved marshmallows 1⁄2 Cup (8 tbs)
  Candied cherries/Candied pineapple chunks 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
  Sifted powdered sugar 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
Directions

Separate roll dough into 4 rectangles; pinch together along perforations.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining squares.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have pastries at room temperature in serving bowl.
Spear a pastry with fondue fork.
Fry in hot oil till dark golden brown, about 2 to 2 1/2 minutes.
Dip in powdered sugar or granulated sugar-cinnamon mixture.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Fried
Interest: 
Holiday
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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