Course Dessert
Cuisine American
Servings 1 Lava Bite


  • 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


  • 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.


  • Yields 12 Lava Bites
  • 6 oz. of Peppermint Cany Canes = 3/4 Cup(s) Candy Cane Sugar
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Peppermint Lava Bites

Buttery, peppermint chocolate bark and vanilla pudding stuffed fillo bites, baked until golden and dusted with candy cane sugar.
Using Kontos® #7 Fillo Pastry Sheets, #80003