Tamari

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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