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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the syrup. Combine the sugar, honey, water, and citrus juice in a saucepan. Bring to a boil, stir until dissolved, then remove from heat and cool completely.
Make the chocolate ganache. Place the chocolate in a bowl. Heat the cream until just boiling, then pour over the chocolate. Add vanilla and whisk until smooth and glossy. Set aside.
Unroll the phyllo and keep it covered with a lightly damp towel.
Place one sheet of phyllo on your work surface with the short side facing you. Drizzle lightly with melted butter. Fold in half from bottom to top.
Place a skewer or straw along the bottom edge and roll the phyllo upwards, leaving about a 1-inch border at the top.
Gently push both ends toward the center to create a ruffled effect. Carefully remove the skewer.
Bring the ends together to form a ring and press lightly to seal. Transfer to the prepared baking sheet.
Repeat with remaining phyllo. Brush all rings generously with melted butter.
Bake for 20–25 minutes, or until golden and crisp.
Remove from the oven and immediately spoon the cooled syrup over the hot pastries.
Allow to cool completely.
Fill the centers with chocolate ganache or your preferred filling.
Garnish with chopped pistachios and serve.