How To Make Phyllo Bracelet with Vanilla Mascarpone Creme
This decadent concoction of sweet chocolate ganache, creamy mascarpone creme and flaky phyllo crust makes this phyllo bracelet a tasty afternoon treat!
For Phyllo Bracelet:
- 25phyllo dough sheets
- 1tsplemon juice
For Vanilla Mascarpone Cream:
- ½cupheavy cream
- 8ozmascarpone cheese
- ½cupconfectioners sugar
- 1tbspvanilla extract
For Chocolate Ganache:
- ½cupheavy cream
Place a phyllo sheet on the counter and spread butter on it with a brush. Take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have 1 inch and ½ left.
Keeping the toothpick in, scrunch up both the sides of the dough. Pull the toothpick out and meet the two ends of the dough so that the 1 inch leftover will be the base of the bracelet.
Put the bracelet in a baking pan on parchment paper and brush with butter on top.
Bake at 350 degrees F for about 25 minutes or until the bracelets turn golden.
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.
Vanilla Mascarpone Cream:
Whip the heavy cream until stiff peaks form.
In a separate bowl, add the rest of the ingredients until a nice creamy mixture is formed. Fold in the whipped cream to the mascarpone until completely mixed.
Put the cream in a piping bag to pipe on.
Bring the heavy cream to a boil and then add it to the chocolate pieces.
Let it rest for about 1 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.
Serve and enjoy!
- Calories: 235.93kcal
- Fat: 15.65g
- Saturated Fat: 9.19g
- Trans Fat: 0.30g
- Monounsaturated Fat: 4.48g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 22.21g
- Fiber: 0.46g
- Sugar: 11.94g
- Protein: 2.23g
- Cholesterol: 42.54mg
- Sodium: 130.06mg
- Calcium: 20.22mg
- Potassium: 43.40mg
- Iron: 0.71mg
- Vitamin A: 134.44µg
- Vitamin C: 0.14mg
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