Sweet phyllo rings filled with a velvety chocolate center. You don’t have to fill these with chocolate. Use pastry cream, fresh fruit, or even ice cream instead of the chocolate, if you wish. They’re perfect for serving after a dinner party because they can be assembled weeks ahead, frozen, then baked and filled the day of your party. Easy peasy!
- 1-pound (#4) phyllo, thawed and at room temperature
- 10 ounces butter, melted
For the syrup:
- 1 cup granulated sugar
- ½ cup honey
- 1 cup of water
- Juice of a lemon or orange (you may leave the citrus out and substitute with a teaspoon of pure vanilla extract or 1 tablespoon rose water)
For the chocolate ganache:
- 6 ounces semi-sweet chocolate
- ¾ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Nutella or any chocolate hazelnut spread
- Pastry cream/vanilla pudding
- Ice cream
- Mixed berries
- Whipped cream
- Chopped Pistachios
- Preheat oven to 350 °F, 180 °C.
- Make the syrup: Combine all of the syrup ingredients in a small saucepan and bring to a boil. Stir and once the sugar and honey have diluted remove from the heat and set aside to cool completely.
- Make the chocolate ganache: Place the chocolate (chop into small pieces if needed) in a bowl. Bring the cream to a boil and pour over the chocolate.
- Add the vanilla extract and whisk until smooth and shiny. Set aside.
- Melt the butter and set aside.
- Assemble the bracelets: Place one sheet of phyllo on a clean work surface. Keep the short side facing you. Drizzle the surface with some melted butter. Fold upwards in half.
- Place a skewer, long straw, or a long pencil at the bottom of the folded pastry and roll upwards leaving a one-inch border.
- Push both ends of the phyllo towards the center to scrunch the phyllo together and pull out the skewer.
- Connect the two ends and form into a ring. Connect the ends together and place on a baking sheet lined with parchment paper.
- Brush the bracelets all around with the remaining melted butter.
- At this point, the phyllo bracelets baked, if serving shortly after or frozen up to a month.
- To freeze them: Place the tray in the freezer and as soon as the pastries are frozen remove from the freezer and wrap the tray tightly with plastic wrap so that they do not absorb the smells from the freezer. Freeze until ready to bake.
- Place the tray of phyllo bracelets on the center rack of a preheated oven and bake until golden all around. About 20-25 minutes.
- Remove from the oven and brush a generous amount of the cooled syrup over them.
- Fill the centers with your favorite filling. Set aside to cool for an hour. These can be made a day ahead of a dinner party and kept in the refrigerator.
- Garnish the tops with chopped pistachios and serve with coffee or tea. Enjoy!
Proper thawing of the phyllo is very important. Phyllo is sold frozen so, make sure to refrigerate it overnight. In the morning remove the pack of phyllo from the refrigerator and set it at room temperature (in its packaging) for at least one hour. While working with phyllo it is best to cover the unused portion with a slightly damp kitchen towel to prevent it from drying and crumbling.
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