• 20 sheets phyllo dough
  • 6 ounces ghee, melted
  • 1 cup simple syrup
  • 1 1/2 cups semisweet chocolate chips, melted
  • 1 1/2 cups chopped pistachios
  • 1 cup raspberries, sliced in half


  1. Preheat oven to 350 degrees.
  2. Lay out 1 sheet of phyllo at a time, and brush completely with melted ghee. From the shorter side, fold the phyllo in half (butter sides come together). Starting from the wider side, roll phyllo dough sheet on a wooden skewer leaving 1 inch unrolled.
  3. Crimp together and slide off the skewer, then round into a ring shape. (The 1 inch will form the bottom of the vessel.)
  4. Place on a lined baking sheet and brush with ghee.
  5. Bake for 25 minutes or until golden brown.
  6. Remove from the oven and immediately brush with sugar syrup.
  7. Fill the center of each baklava ring with 1 tablespoon melted chocolate.
  8. Sprinkle with pistachios and top with a halved raspberry.