Flaky pastry twists dipped in rich chocolate and crushed peppermint ready in 40 minutes.
The holiday season in Austin is often a marathon of hosting, eating, and more hosting. There comes a point in mid-December when I simply cannot face another complex cookie dough requiring hours of chilling and multiple baking sheets. That is when I turn to these Peppermint Puff Pastry Sticks. They are the ultimate high-reward, low-effort treat. They look elegant-standing tall in a glass jar or resting on a saucer next to an espresso-but they require only three ingredients. They capture the essence of the holidays with the classic combination of buttery pastry, rich chocolate, and cooling peppermint, all without wrecking the kitchen.
The absolute golden rule for working with puff pastry is temperature control. You must work quickly while the dough is still cold. If the pastry reaches room temperature and feels soft or sticky, the butter layers will melt rather than steam in the oven, resulting in a flat, greasy cracker instead of a puffed, flaky stick. If you get interrupted, put the dough back in the fridge immediately.
The Easiest Fancy Cookie You'll Make
Why You'll Love This Recipe
- Visual Impact: These look like something bought from a high-end bakery, especially when arranged vertically in a festive vessel.
- Texture Contrast: The shatteringly crisp pastry paired with the smooth snap of the chocolate coating is incredibly satisfying.
- Speed: From counter to oven in 5 minutes, these are the perfect emergency dessert for unexpected guests.
- Versatility: They double as edible stirrers for hot chocolate or coffee.
Ingredients
With only three ingredients, specific selection matters. Here is what you need:
- Puff Pastry: You need 1 sheet of frozen puff pastry, thawed according to package directions but kept cold. Do not substitute pie crust or crescent roll dough; they lack the necessary lamination.
- Peppermint Candies: 1-½ cups of crushed candy canes or round starlight mints.
- Chocolate Candy Coating: 10 ounces. This is often labeled as "Almond Bark" or "Melting Wafers." It contains stabilizers that allow it to melt smoothly and harden firmly at room temperature without the need for tempering.
How to Make Peppermint Puff Pastry Sticks
Prep and Cut
Preheat your oven to 400°F. Unfold your thawed but cold pastry sheet onto a clean surface or a sheet of parchment paper. Cut the sheet in half to create two large rectangles. Cut each rectangle crosswise into 18 thin strips, each about ½-inch wide. You should end up with roughly 36 strips.
Bake
Place the strips on ungreased baking sheets. Leave a little space between them, though they puff up rather than spread out. Bake for 12 to 15 minutes. You are looking for a deep golden brown color. If they are pale, they will be gummy inside. Remove them from the pans immediately and transfer to wire racks to cool completely. They must be cool before dipping.
Crush the Candy
While the sticks cool, crush your peppermint candies. I place them in a heavy-duty zip-top bag, seal it with the air pressed out, and whack them with a rolling pin or the flat side of a meat mallet until they are fine shards. Place these in a shallow bowl.
Dip and Decorate
Place the chocolate candy coating in a microwave-safe bowl. Microwave in 30-second intervals, stirring vigorously between each, until completely smooth. Dip each cooled pastry stick halfway into the chocolate. Allow the excess to drip off for a second, then immediately sprinkle the wet chocolate with the crushed peppermint.
Set
Place the dipped sticks on a sheet of waxed paper or parchment paper. Let them stand until the coating is completely firm and set.
Common Mistakes to Avoid
- Overcrowding the Pan: If the pastry strips are touching, they will fuse together during baking. Give them breathing room to expand.
- Burning the Chocolate: Candy coating burns easily. Never microwave it for long periods without stirring. If it seizes and becomes thick and grainy, it is ruined and cannot be saved.
- Waiting to Sprinkle: This coating sets very fast, especially in a cool kitchen. Dip one stick, sprinkle immediately, then move to the next. Do not dip them all and then try to sprinkle them all.
Tips and Tricks for Success
- Use a Pizza Cutter: For the cleanest lines and easiest cutting, use a pizza wheel instead of a knife to slice the pastry strips. It prevents dragging and tearing the dough.
- Parchment Paper: While the recipe says ungreased sheets (which works because of the butter in the pastry), I always line my pans with parchment paper for easier cleanup and to ensure zero sticking.
- The Dip Technique: Tilt your bowl of chocolate to create a deep pool. This makes it easier to get a clean dip halfway up the stick without needing a massive amount of chocolate.
Variations
- White Christmas: Swap the dark chocolate coating for vanilla/white almond bark for a red-and-white "candy cane" look.
- Nutty Twist: Instead of peppermint, sprinkle the wet chocolate with finely chopped toasted pecans or pistachios.
- Cinnamon Sugar: Before baking, brush the raw pastry strips with a little egg wash and sprinkle with cinnamon sugar for a churro-inspired base.
How to Serve
These are fantastic served alongside a warm beverage. They function beautifully as a swizzle stick for hot cocoa or an Irish coffee. For a holiday party, I like to serve them standing up in a wide-mouth mason jar or a crystal vase so guests can grab them easily.
Make Ahead and Storage
- Storage: Store these in an airtight container at room temperature for up to 3 days. Humidity is the enemy of puff pastry; if it's rainy, they may lose their crispness faster.
- Freezing: Do not freeze the finished sticks. The chocolate may bloom (turn white) and the candy will become sticky and weep upon thawing. You can, however, freeze the baked, undipped pastry strips, then crisp them in the oven and dip them on the day of serving.
Recipe Notes / What I Learned
During testing, I found that using actual semi-sweet chocolate chips instead of "candy coating" or "almond bark" requires much more care. Real chocolate needs to be tempered or kept in the fridge to stay snappy. The candy coating listed in the ingredients is superior here because it sets hard and glossy at room temperature, making the sticks stackable without making a mess.
Nutrition Snapshot
One stick contains approximately 90 calories, 5g fat, and 10g carbohydrates.
Peppermint Puff Pastry Sticks
Equipment
- Baking sheets ungreased
- Wire racks
- Shallow bowl for candies
- Microwave safe bowl
- Waxed paper
Ingredients
Group: Ingredients
- 1 sheet frozen puff pastry, thawed
- 1-½ cups crushed peppermint candies
- 10 ounces chocolate candy coating, coarsely chopped
Instructions
- Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about ½ in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
- Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.
Notes
Nutrition
FAQs
Can I make these with homemade rough puff pastry?
Absolutely. Homemade pastry will likely be even more buttery and flaky, but frozen pastry is used here for speed and convenience.
Why did my pastry uncurl or fall over?
If you twisted the strips, they sometimes untwist during baking if the ends aren't pressed down. If they were flat strips, they naturally puff unevenly. This rustic look is part of the charm!
Can I re-crisp them if they get soft?
If they have not been dipped in chocolate yet, yes, you can pop them back in a 350°F oven for 3-5 minutes. Once dipped in chocolate, you cannot heat them.
