Chocolate baklava bracelets

<strong>Preparation: </strong>

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 XNUMX-XNUMX minutes for it to boil and for the sugar to melt.
• Remove and set aside to cool.

For baklava bracelets:

• Preheat the oven to 180 ° C (350 ° F) mounted on the fan.
• Take one wallet of filling dough and coat it with butter.
• Place a 40 cm steel skeleton on the edge of the shorter side of the sheet and start rolling, leaving a gap of 3-4 cm on the other side of the phylon.
• Cut the filo, remove the skeleton and bend the filo so that the two edges join, and the undeveloped filo forms the base in the center.
• Follow the same procedure for all sheets of filo dough.
• Transfer the bracelets to a greased 30 × 40 cm baking tray and bake for 30-35 minutes.
• Remove from the oven and immediately pour cold syrup over the serving spoon.
• Leave for 3-4 hours until the whole syrup is absorbed.

For 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.