Chocolate-filled phyllo rings in honey syrup

In a saucepan combine sugar, water and the juice of a clementine (or half a lemon, or an orange); bring to a boil over medium heat, stirring until the sugar dissolves.

Off the heat add honey and vanilla extract; mix and cool completely.

Bring the filo to room temperature: thaw overnight in the fridge, then about an hour on the counter.

Butter two small sheets (or one from a large roll) with melted butter, stack, and fold in half upward along the short side.

Roll up around a skewer, leaving a small border for the bottom of the ring.

Push both ends toward the center of the skewer to ruffle, remove the skewer, bring the ends together into a ring and press lightly to seal.

Set on parchment-lined baking trays; repeat with the remaining filo and brush the rings generously with melted butter.

Variation: freeze unbaked rings solid, then keep in freezer-safe containers or bags up to two or three months and bake as needed.

Bake on the center rack at 350F for 20 to 25 minutes until golden all around.

Pour the cooled syrup over the hot rings and let them absorb it at room temperature 30 to 40 minutes, up to an hour.

Fill the centers with chocolate hazelnut spread; one ring with vanilla pastry cream; sprinkle with chopped pistachios.