Candlava

There are county fairs in the summer time all over the country. Cows, pigs and sheep are shown along with some of the tightest jeans and the most cleavage county wide. Coins are tossed and so are tummies. Beer is swilled and everything that you could possibly deep fry is calling to you.

And then we have the Greeks, inventors, philosophers, a culture with an amazing history and also that wonderful thing called Phyllo. Paper thin. Versatile. Crispy. It has the delicateness that a communion wafer should have. It is wrapped around sweet and savory with equal success, Baklava being one of the more famous recipes.

So why not blend two great cultures? One, centuries old, full of history and culture. The other, well, think 'Joe Dirt' at the tilt a whirl.

These are baked instead of deep fried.

This was my favorite, York peppermint patty.

CANDLAVA
(Candy bars in phyllo)

1/2 package phyllo dough
6 candy bars
3/4 cube butter, melted
Optional for in between the phyllo sheets or on top before and/or after:
cinnamon
honey
sugar
powered sugar
nuts
whipped cream

Preheat oven to 350 degrees
Spray or grease a cookie sheet.
Keep a damp paper towel covering the extra phyllo while you work.
On a flat work surface, lay out one sheet of phyllo and lightly brush with melted butter.
Lay another phyllo sheet on top and brush with butter again.
Repeat with a third layer.
Set candy bar on one end of the phyllo and begin to roll, tucking in the ends as you roll.
Brush the outside with butter and place on cookie sheet.
Bake 25-30 minutes.

Candy bars that come in two pieces work well, just cut the phyllo or use two full sheets per piece.
I used Athens Fillo Dough which comes in 2 sealed packs and I had 19 sheets in the half I used.
This would work very well with leftover Halloween candy. Just adjust the amount of phyllo used and the baking time.

Reese's big cup. Use the regular two pack instead, they will melt better.

Milky Way, much better than snickers.