Feefa whirld cup balls

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Ingredients

  • 3 rectangle sheets phyllo pastry
  • 1 round-shaped chocolate
  • Oil to deep fry
  • Icing sugar
  • 1 egg, beaten
  • Water

Use imperial measurements

Method

How to make Feefa whirld cup balls

1) Take a sheet of phyllo pastry and cut it into rectangles large enough to wrap around individual Lindt balls. I normally get 2 or 3 rectangles per sheet.

2) Wrap each phyllo rectangle around a Lindt ball and brush the edges with egg wash (1 beaten egg mixed with 2 tbsp water) before knuiping them together with a twist so it resembles a wrapped sweet.

3) Either quick deep-fry or roll fry in a skillet or frying pan in hot sunflower oil until crisp and slightly brown (they must sizzle gently, but not burn). Drain on a paper towel. Sprinkle with icing sugar.

4) Swap Lindt balls for Bar-Ones and make burritos. Cut baby Bar-Ones laterally to make them thinner. Take a sheet of phyllo pastry and brush with melted butter. Position a Bar-One piece on one side, take a corner and roll a couple of times. Fold and tuck in both ends, then roll again to keep it closed. Fry in hot oil and drain on paper towels.

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