Now you can make a healthier version of that deep-fried treat right in your own Candy Kitchen!
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INGREDIENTS
1 egg
1 Tbsp of water
Pillsbury Crescent Roll dough
Some mini candy bars that have been frozen
Some white chocolate And some colored sugars.
SUPPLIES
A cutting board
Some parchment paper
Some bags for piping
A small bowl
A whisk
A pastry brush
An air fryer
DIRECTIONS
Whisk together the egg and water and set them aside.
Open and unroll the crescent roll dough.
Place a piece of frozen candy on the dough.
Cut the dough to an appropriate size for the candy. About two inches x three inches worked for the mini candies I used.
Wrap the candy in the dough, sealing it completely.
Brush a bit of the egg wash on all sides of the candy. It’ll make them shiny and golden.
Place the candies in the air fryer and cook them at 350 degrees F for five minutes. Time and temperature may vary for your fryer, but this worked for me.
Carefully remove them from the fryer and let them cool for a few minutes.
If they stick, gently loosen them before you try to take them out. The dough is still really tender at this point.
They really should be served warm, so if you’re not going to eat them right away, stop at this point and store them in an airtight container.
When you’re ready to serve them, microwave them for a few seconds, just to warm them up, then melt the white chocolate, place it in a piping bag, drizzle it over the candies, and add the sprinkles.
