Phyllo Bracelet With Vanilla Mascarpone Creme Recipes

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME AND CHOCOLATE GANACHE RECIPE BY TASTY

Here's what you need: phyllo dough, butter, sugar, water, lemon juice, heavy cream, mascarpone cheese, confectioners sugar, vanilla extract, heavy cream, chocolate

Provided by Samiha Kaisee

Yield 25 servings

Number Of Ingredients 11

Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache Recipe by Tasty image

Steps:

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!

Ingredients

25 sheets phyllo dough
1 cup butter, melted
1 cup sugar
½ cup water
1 teaspoon lemon juice
½ cup heavy cream
8 oz mascarpone cheese
½ cup confectioners sugar
1 tablespoon vanilla extract
½ cup heavy cream
¼ cup chocolate, chopped

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There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.

Phyllo Bracelet With Vanilla Mascarpone Creme Recipes

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME AND CHOCOLATE GANACHE RECIPE BY TASTY

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