Ingredients
- 6 oz Peppermint Candy Canes
- 4 sheets Kontos #7 Fillo Pastry Sheets Thawed
- 0.5 lbs Unsalted butter Melted, Reserved Warm
- 0.75 cups Vanilla Pudding
- 6 oz Peppermint Chocolate Bark Chopped
Instructions
- Pre-heat a convection oven to 375 Degrees F.
- Add candy canes to a food processor and pulse until candy canes turn into a fine powder; Transfer to an airtight container and reserve room temperature.
- Stack fillo sheets on top of eachother, cut each sheet in to 12 equal squares; This should give you a total of 48 squares.
- Note, fillo dough dries out quickly. While you are not working with the dough cover it with plastic wrap and a damp paper towel to prevent from drying.
- Brush a layer of butter over each muffin cup and place a square of fillo in each.
- Brush the fillo with butter and layer another square clockwise to create a spiral.
- Repeat step 5 an additional 3 times for a total of 4 layers.
- Fill each muffin tin with 1 tbsp(s) of vanilla pudding and 0.5 oz of peppermint bark.
- Fold in the corners of each lava bite to seal and lightly brush each with additional butter.
- Bake for 15 minutes or until golden, Transfer the bites to a cooling rack and allow to cool for 20 minutes.
- Garnish each with 1 tsp(s) of candy cane sugar and serve.
Notes
- Yields 12 Lava Bites
- 6 oz. of Peppermint Cany Canes = 3/4 Cup(s) Candy Cane Sugar
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