Looking for a unique dessert recipe? These baklava ice cream fillo cups are the ultimate sweet treat, topped with candied nuts and drizzled with honey!
Baklava ice cream is the ultimate dessert for all baklava lovers. The buttery, flaky fillo cups and creamy vanilla ice cream with cinnamon candied nuts are meant to be together.
If you're like me, you have ice cream in your freezer all year round. Equally, I keep a package or two of phyllo dough in my freezer.
It's a Bosnian thing, you know (just like first chopping the onions and then deciding what to make for dinner, ha!). In fact, it's a staple food in our cuisine.
I might have a slight obsession with fillo, especially since I found The Fillo Factory organic phyllo dough (say that three times fast) at our local store.
As you know, I prefer organic. I can't wait to share with you all the sweet and savory goodies I'll be making.
In the first place, this amazing dessert combination. Baklava because it's a favorite dessert from my homeland and ice cream because I refuse to grow up.
Some of my best childhood memories are of hot summer days and ice cream running down to my elbow. Moreover, you know how I love combining two desserts into one (hello, baklava cheesecake!).
For this dessert, you don't have to use vanilla ice cream but it was all I had on hand. It's my husband's favorite ice cream flavor which, by the way, I find utterly boring.
The ice cream, not the husband. 😉 However, the vanilla mixes well with cinnamon candied nuts.
On the other hand, you could use mini phyllo pastry shells and pistachio ice cream to skip the making of the cups and candied nuts, but that's a lazy way out if you ask me. There's just something so satisfying about working with phyllo sheets.
This is easy enough to make, and it looks so impressive. Because you can make it a day ahead and keep it in your freezer, it's a perfect treat for gatherings like an upcoming Labor Day celebration.
It's deliciously creamy, flaky, and crunchy with each bite (no spoon necessary), and you'll finish eating it before it melts and runs down your elbow.
🛒 Ingredients and Notes
- vanilla ice cream
- chopped walnuts
- chopped pistachios
- ground cinnamon
- honey
- unsalted butter
- granulated sugar
- lemon juice
- phyllo dough
🔪 Instructions
Nut Topping
- Line a small baking sheet with parchment paper. Set aside.
- In a small non-stick skillet heat the butter over medium heat until melted.
- Add nuts, cinnamon, and honey and stir continuously until nuts are evenly coated and sticky, about 3-5 minutes. Be careful not to burn the mixture.
- Using a slotted spoon or a spatula quickly remove nuts from the skillet to the baking sheet. Spread the nuts, separating them as much as you can, right away; let them cool down. If necessary, use a knife to cut down larger clumps.
Syrup
- In a small saucepan, combine sugar, lemon juice, and water; bring to a boil.
- Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes.
- Set aside to cool.
Phyllo Cups
- Preheat the oven to 350 degrees Fahrenheit.
- Brush a 12-cup muffin pan with softened butter and set aside.
- Place 1 phyllo sheet on a work surface and lightly brush with melted butter using a pastry brush. Repeat with 5 more sheets of phyllo, laying each on top of the other and brushing with butter.
- Using a sharp knife, slice the phyllo stack into 12 equal squares.
- Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup (it doesn't have to be perfect).
- Bake until the phyllo cups are crisp and deep golden in color for about 15 minutes, keeping an eye on them towards the end to ensure they don't burn.
- Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
- Gently hold each cup upside down to allow any excess syrup to drip.
- Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.
To serve
Place a scoop of ice cream into the cooled cups and top with candied nuts*. Drizzle with honey if desired.
*I added chopped dried goji berries for color but it is totally optional.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Baklava Ice Cream Fillo Cups
Ingredients
- vanilla ice cream
Nut Topping
- ¼ cup coarsely chopped walnuts
- ¼ cup coarsely chopped pistachios
- ½ teaspoon ground cinnamon
- 1 ½ tablespoon honey
- ½ tablespoon unsalted butter
Syrup
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoons fresh lemon juice
Fillo cups
- 6 sheets phyllo dough, thawed if frozen
- 4 tablespoons butter, melted
Instructions
Nut Topping
- Line a small baking sheet with parchment paper. Set aside.
- In a small non-stick skillet heat the butter over medium heat until melted.
- Add nuts, cinnamon, and honey and stir continuously until nuts are evenly coated and sticky, about 3-5 minutes. Be careful not to burn the mixture.
- Using a slotted spoon or a spatula quickly remove nuts from the skillet to the baking sheet. Spread the nuts, separating them as much as you can, right away; let cool down. If necessary, use a knife to cut down larger clumps.
Syrup
- In a small saucepan, combine sugar, lemon juice, and water; bring to a boil.
- Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes.
- Set aside to cool.
Phyllo Cups
- Preheat oven to 350 degrees Fahrenheit.
- Brush a 12-cup muffin pan with softened butter and set aside.
- Place 1 phyllo sheet on a work surface and lightly brush with melted butter using a pastry brush. Repeat with 5 more sheets of phyllo, laying each on top of the other and brushing with butter.
- Using a sharp knife, slice the phyllo stack into 12 equal squares.
- Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup (it doesn’t have to be perfect).
- Bake until the phyllo cups are crisp and deep golden in color for about 15 minutes, keeping an eye on them towards the end to ensure they don’t burn.
- Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
- Gently hold each cup upside down to allow any excess syrup to drip.
- Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.
- To serve, place a scoop of ice cream into the cooled cups and top with candied nuts and drizzle with honey if desired.
Notes
- Fold the candied nuts into softened ice cream and then freeze again.
- Substitute walnuts with pecans or use butter pecan ice cream.
- Prepare nut topping and syrup several days in advance. Refrigerate the syrup.
- Bake and soak phyllo cups a day ahead (keep loosely covered with foil, do not refrigerate).
Tilly says
Ice cream sandwiches were my favourite way to eat ice cream, until now! Oh my this is so good.
Jas says
Glad you like it, Tilly! Thanks for the 5-star rating 😀
Sue from Sizzling Towards 60 & Beyond says
Oh yes! I'm definitely trying this one Jas and it is Spring in Australia so ice cream weather! Thanks for sharing this unusual Baklava recipe with us at #BloggingGrandmothersLinkParty
Jas says
Oh, lucky you! I hate winter, so I might be moving in with you for the next few months, LOL.
Grammy Dee | Grammy's Grid says
Looks and sounds yummy! Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.
Jas says
Thanks so much!
Kat (The Baking Explorer) says
These look stunning - I love this idea!
Jas says
These are so fun to eat, no spoon needed 🙂 Thanks for stopping in!
Christina Makri says
Baklava is one of the most famous desserts in our country (Greece)! Your recipe is a fantastic one as always! Thank you for sharing at Sweet Inspiration Link Party 🙂
Jas says
In my country (Bosnia) it is pretty famous too, Christina 😀 I can never get enough of it, lol. Thanks for stopping in!
Sue from Sizzling Towards 60 & Beyond says
Oh I love this idea Jas and summer is coming in Australia so of course ice cream is on the menu. Definitely giving this one a try! Thanks so much for linking up and sharing with us at #overthemoon link party.
Jas says
Thanks, Sue! Hope you'll give it a try and enjoy it while we freeze here, haha!
Mary says
Another great one Jas. This has to be perfection and perfection. I want you to know that I am gaining weight in my sleep dreaming about your recipes.
Jas says
Haha, and I'm gaining weight eating them all. I guess I win...or do I? LOL. Thanks, Mary!
Miz Helen says
I just pinned your Baklava Ice Cream, what a great idea and a delicious dessert! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jas says
Thank you, Miz Helen! It really is a fun dessert 🙂
Madonna says
Looks like I need to get the phyllo out of the freezer. Yum.
Jas says
LOL, do it! You won't regret it 😉 Thanks for stopping by!
Helen at the Lazy Gastronome says
Sounds really delicious! Thanks for sharing at the What's for Dinner link up!
Jas says
Thank you, Helen! It really is 🙂
Carlee says
Mmmmm! That looks like a perfect treat! You and phyllo are a perfect pair!
Jas says
Ha, ha, we are 😀 Thanks, Carlee!
Ann says
That's an amazing idea, Jas!initial baklavas and ice-cream. And all that phyllo!
Jas says
Thanks, Ann! It is a perfect combination 🙂
Mrs Shoes says
Baklava ice cream? Now you're back to talking my language Baby!
Jas says
I was thinking of you when I was making it, Mrs. Shoes 😛