Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache

Instructions

• To make the phyllo bracelet: Place a phyllo sheet on the counter and spread butter on it with a brush.
• Next, take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have an inch and a half left.
• Now, keeping the toothpick in, scrunch up both the sides of the dough. (Don't scrunch too much or else the sheet will tear).
• Pull the toothpick out and meet the two ends of the dough so that the one inch leftover will be the base of your bracelet.
• Put the bracelet in a baking pan on parchment paper and brush with butter on top to get a nice golden color.
• Bake at 350°F for about 25 minutes or until the bracelets turn golden.
• To make the syrup: While the bracelet bakes, in a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
• Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
• For the cream: Whip the heavy cream until stiff peaks form.
• In a separate bowl, add the rest of the ingredients until you get a nice creamy mixture.
• Fold in the whipped cream to the mascarpone until completely mixed.
• Then, put the cream in a piping bag to pipe on (you can also just dollop it onto the bracelets).
• For the ganache: Bring the heavy cream to a boil and then add it to the chocolate pieces.
• Let it rest for about a minute and then mix to melt the chocolate into the cream.
• Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
• Refrigerate until ready to serve.
• Enjoy!