Baklava Ice Cream in Fillo Cups

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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!

This recipe for Baklava Ice Cream is a sponsored post written by me on behalf of The Fillo Factory. All opinions are 100% mine.

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.

Baklava ice cream

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 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.

How to make Baklava Ice Cream in Fillo Cups

Ingredients:
Makes 12 servings

• 1-quart 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 of water
• 2 tablespoons fresh lemon juice

Fillo cups

• 6 sheets or Fillo Factory phyllo dough (thawed if frozen)
• 4 tablespoons butter, melted

~ Free Tip ~

• 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)

Directions:

Nut Topping

1. Line a small baking sheet with parchment paper. Set aside.
2. In a small non-stick skillet heat the butter over medium heat until melted.
3. 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.
4. 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

1. In a small saucepan, combine sugar, lemon juice, and water; bring to a boil.
2. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes.
3. Set aside to cool.

Phyllo Cups

1. Preheat oven to 350 degrees Fahrenheit.
2. Brush a 12-cup muffin pan with softened butter and set aside.
3. 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.
4. Using a sharp knife, slice the phyllo stack into 12 equal squares.
5. Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup (it doesn’t have to be perfect).
6. 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.
7. Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
8. Gently hold each cup upside down to allow any excess syrup to drip.
9. 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.

Baklava Ice Cream Fillo Cups

The buttery, flaky fillo cups made with phyllo dough and creamy vanilla ice cream with cinnamon candied nuts are meant to be together as baklava ice cream.

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Course: Dessert

Cuisine: Bosnian

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 12

Calories: 126kcal

Author: Jas

Ingredients

• vanilla ice cream

Nut Topping

• 1/4 cup coarsely chopped walnuts
• 1/4 cup coarsely chopped pistachios
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoon honey
• 1/2 tablespoon unsalted butter

Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice

Fillo cups

• 6 sheets Fillo Factory phyllo dough thawed if frozen
• 4 tablespoons butter melted

US Customary - Metric

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

~ Free Tip ~

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)

Nutrition

Calories: 126kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.5mg

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