Choose section to search
Type to search
Recipe Book
Recipe Category / Syrup Sweets

Chocolate baklava bracelets

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Chocolate baklava bracelets

Method

For the syrup

  • In a pot add the sugar, the water, the cinnamon, the lemon peels, the glucose, and stir.
  • Transfer over medium heat and allow 2-3 minutes for it to boil and for the sugar to melt.
  • Remove and set aside to cool.

For the baklava bracelets

  • Preheat the oven to 180ο C (350ο F) set to fan.
  • Take one phyllo dough sheet and drizzle it with butter.
  • Set a 40 cm steel skewer at the edge of the sheet’s shorter side and start rolling, leaving a 3-4 cm gap at the other side of the phyllo.
  • Shirr the phyllo, remove the skewer, and curve the phyllo so that the two edges stick together and the unrolled phyllo forms a base at the center.
  • Follow the same process for all of the phyllo dough sheets.
  • Transfer the bracelets to a buttered 30x40 cm baking pan and bake for 30-35 minutes.
  • Remove from the oven and with a serving spoon, pour over the cold syrup right away.
  • Set aside for 3-4 hours until the whole syrup is absorbed.

For the chocolate ganache

  • In a saucepan, add the heavy cream and transfer over medium heat. Let it come to a boil.
  • Turn off the heat and add the chocolate couverture chopped into pieces.
  • Wait a few seconds for the chocolate to start melting and then, stir with a spoon until the ingredients are homogenized.
  • Add the butter and stir until it melts.
  • Fill the center of the bracelets with the ganache, sprinkle with chopped pistachios, and serve.
Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(10)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(0)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(0)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per portion

354
Calories (kcal)
18 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

13.0
Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.8
Saturated Fat (g)
39 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

55.0
Total Carbs (g)
21 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

34.0
Sugars (g)
38 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.3
Protein (g)
9 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.5
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.18
Sodium (g)
3 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus