From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Grind the anise seeds in a spice grinder or with a pestle in a mortar. Combine the ground anise seeds, chocolate chips and sugar in a food processor. Process until finely ground.
Cut the pastry sheets crosswise into halves. Cover with plastic wrap and place a damp tea towel over the top. Arrange 1 sheet of the pastry at a time on a work surface with the longest side facing you.
Brush the bottom half with some of the unsalted butter. Spoon a heaping Tablespoon of the chocolate mixture lengthwise across the center of the pastry and fold in half toward you to enclose the chocolate. Brush the top with some of the melted butter.
Starting with the chocolate side, roll the pastry tightly to form a straw. Arrange seam side down on a cookie sheet. Repeat the process with the remaining pastry, remaining butter and chocolate mixture. Bake at 375 degrees for 14 minutes or until light golden brown. Remove to a wire rack to cool. Break each straw into halves before serving. Serve with vanilla or coconut ice cream for a real treat.
YIELDS: 20 - 24 straws
- 3/4 teaspoon anise seeds
- 1/2 cup chocolate chips
- 2-1/2 Tablespoons sugar
- 5 or 6 sheets phyllo pastry
- 6 Tablespoons unsalted butter, melted
TO PREPARE:
Grind the anise seeds in a spice grinder or with a pestle in a mortar. Combine the ground anise seeds, chocolate chips and sugar in a food processor. Process until finely ground.
Cut the pastry sheets crosswise into halves. Cover with plastic wrap and place a damp tea towel over the top. Arrange 1 sheet of the pastry at a time on a work surface with the longest side facing you.
Brush the bottom half with some of the unsalted butter. Spoon a heaping Tablespoon of the chocolate mixture lengthwise across the center of the pastry and fold in half toward you to enclose the chocolate. Brush the top with some of the melted butter.
Starting with the chocolate side, roll the pastry tightly to form a straw. Arrange seam side down on a cookie sheet. Repeat the process with the remaining pastry, remaining butter and chocolate mixture. Bake at 375 degrees for 14 minutes or until light golden brown. Remove to a wire rack to cool. Break each straw into halves before serving. Serve with vanilla or coconut ice cream for a real treat.
YIELDS: 20 - 24 straws
