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Mini Pastries Au Fondue

Holiday.Cook's picture
  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

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: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4359 Calories from Fat 1543

% Daily Value*

Total Fat 172 g264.2%

Saturated Fat 69.8 g348.8%

Trans Fat 0 g

Cholesterol 951.4 mg317.1%

Sodium 3634.6 mg151.4%

Total Carbohydrates 638 g212.8%

Dietary Fiber 11.4 g45.5%

Sugars 469.4 g

Protein 83 g165.2%

Vitamin A 40.3% Vitamin C 0.16%

Calcium 66.1% Iron 34.1%

*Based on a 2000 Calorie diet

Mini Pastries Au Fondue Recipe