Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache
Community Member
August 14, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 25 servings
Phyllo Bracelet:
- 25 sheets phyllo dough
- 1 cup butter (240 mL), melted
Syrup:
- 1 cup sugar (200 mL)
- ½ cup water (120 mL)
- 1 teaspoon lemon juice
Vanilla Mascarpone Cream:
- ½ cup heavy cream (120 mL)
- 8 oz mascarpone cheese (225 g)
- ½ cup confectioners sugar (110 g)
- 1 tablespoon vanilla extract
Chocolate Ganache:
- ½ cup heavy cream (120 mL)
- ¼ cup chocolate (40 g), chopped
Preparation
- 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!
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