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Chocolate Baklava Rings (Crispy Phyllo Pastries with Chocolate Filling)
Crispy, golden phyllo pastry shaped into delicate rings, soaked in syrup, and filled with silky chocolate ganache. These elegant baklava-style pastries are perfect for entertaining and can be made ahead for stress-free hosting.
Ingredients
For the Phyllo Rings
- 1 pound (#4) phyllo dough, thawed and at room temperature
- 10 ounces butter, melted
For the Syrup
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cup water
- Juice of a lemon or orange or 1 teaspoon vanilla extract or 1 tablespoon rose water
For the Chocolate Ganache
- 6 ounces semi-sweet chocolate
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Optional Fillings
- Nutella or chocolate hazelnut spread
- Pastry cream or vanilla pudding
- Ice cream
- Mixed berries
- Whipped cream
Garnish
- Chopped pistachios
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the syrup. Combine the sugar, honey, water, and citrus juice in a saucepan. Bring to a boil, stir until dissolved, then remove from heat and cool completely.
Make the chocolate ganache. Place the chocolate in a bowl. Heat the cream until just boiling, then pour over the chocolate. Add vanilla and whisk until smooth and glossy. Set aside.
Unroll the phyllo and keep it covered with a lightly damp towel.
Place one sheet of phyllo on your work surface with the short side facing you. Drizzle lightly with melted butter. Fold in half from bottom to top.
Place a skewer or straw along the bottom edge and roll the phyllo upwards, leaving about a 1-inch border at the top.
Gently push both ends toward the center to create a ruffled effect. Carefully remove the skewer.
Bring the ends together to form a ring and press lightly to seal. Transfer to the prepared baking sheet.
Repeat with remaining phyllo. Brush all rings generously with melted butter.
Bake for 20–25 minutes, or until golden and crisp.
Remove from the oven and immediately spoon the cooled syrup over the hot pastries.
Allow to cool completely.
Fill the centers with chocolate ganache or your preferred filling.
Garnish with chopped pistachios and serve.
Notes
Properly thaw the phyllo by refrigerating overnight, then bringing to room temperature before using.Keep phyllo covered with a damp towel while working so it does not dry out.These can be assembled ahead and frozen unbaked for up to one month.Bake directly from frozen at 350°F, adding a few extra minutes if needed.Fill just before serving for the best texture.
Make-Ahead Hosting Tip
These are perfect for stress-free entertaining. Assemble the phyllo rings ahead of time and freeze them unbaked. When you’re ready to serve, bake them straight from the freezer until golden, then spoon the syrup over while they’re still hot. Once cooled, fill them with the chocolate ganache just before serving.
You get that fresh, crispy texture with almost no last-minute work… and they feel extra special on the table. 💛
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