Unlike the classic baklava where the filo sheets are buttered and stacked, here the filo sheets are rolled around a thin dowel or straw and crimped to resemble a nest.  

And unlike the usual baklava, this is less sweeter and lightly drizzled with a lemon sugar syrup, rather than honey. The hollow centers can be filled with your favorite nuts, chocolate or spreads. Use the best quality walnuts available and chop them by hand; and be sure to leave time to defrost frozen phyllo dough, which takes 2-3 hours to thaw on the counter.

I have made these with Rose and Pistachio, or Saffron and Cardamom, so feel free to experiment with whatever suits your taste. Instead of ghee I use butter. If you prefer to omit the syrup, you can add a bit of powdered sugar just before serving. I hope you enjoy these as much as we do!

Recipe inspiration from: Cleobuttera

Ingredients:

For the Dough & Filling:

• 1 package Phyllo/Filo dough (thawed to room temperature)
• 3 cups finely chopped walnuts (or pistachios)
• 2 tablespoons cinnamon powder
• 1/4 teaspoon nutmeg powder
• 1/8 teaspoon clove powder
• 1/2 cup melted butter (unsalted)
• 1/2 cup chocolate chunks or chips (optional)
• 2 cups simple syrup or powdered sugar (for finishing)
  
  
  Why Is It Called “Ladies Bracelet”? Watch and Find Out

 

Prepare the sugar syrup

• 1 cup white sugar
• ½ cup water
• 1 green cardamom, lightly crushed
• a squeeze of lemon
• ¼ teaspoon rose water
  

1. Add the sugar, water, lemon juice and cardamom to a pan and bring to boil. Do not stir this at any point. Let it boil until all the sugar dissolves.
   
2. Reduce the flame to low and let it simmer for 5 minutes
   
3. Take it off the heat and stir in the rose water 
   
4. Transfer the syrup into a mason jar to cool completely. 
   
5. You may make this a day ahead and refrigerate.

Shape the bracelets: 

1. Chop the walnuts or pistachios finely an sprinkle with spices
   
2. Thaw the phyllo to room temp per package instructions.
   
3. Open the filo pack and lay the stack flat on the work surface keeping the sheets covered with a kitchen towel to prevent them from drying.
   
4. Line a baking tray with parchment paper.
   
5. Work with one single sheet at a time and keep the rest well covered, place a phyllo sheet on the working surface.
   
6. Place a plastic drinking straw or chopstick at the end closer to you, Bring edge of the sheet over the straw to wrap it and then start rolling the filo loosely making sure to stop at 0.5 cm/1/2 inch away from the end so that it forms the base of the bracelet. 
   
7. Place your hands on the ends of the rolled filo and push towards the center to gather like a ruffled accordion.  
   
8. Then carefully push one end to slide the ruffled phyllo from the straw. 
   
9. Bring both ends to form a circle making sure the ruffled edge also forms the base of the bracelet. 
   
10. Place the shaped circle on the baking tray and repeat with the remaining phyllo sheets. 
    
11. Arrange the bracelets so they touching each other and don’t open up while baking.
    
    

Bake the bracelets

• Preheat the oven at 325°F (160°C)
• Brush the tops of the bracelet generously with melted butter
• Bake for 20 to 25 minutes or until golden brown. on the middle rack.

Syrup drizzle

• Remove from the oven and immediately pour the sugar syrup cover every piece.

Fill the center or nest

• Fill each center with finely chopped nuts like walnuts, pistachios,  hazelnuts, dark, white or milk chocolate morsels, Nutella or Biscoff Cookie spread( which is everyone’s favorite) 

Store the bracelets: 

• Let these airdry for an hour before storing at room temperature in an airtight container. 

Filled bracelets before rolling:

You can also stuff the bracelets with ground nuts- before you roll, coat a piece of phyllo dough with butter and lightly sprinkle it with ground walnuts & spices and some sugar.