This dessert is the final installment to my Mediterranean Medley class I taught last week at
The Culinaria which is inside Bakers & Cooks here in Ocala, FL.
I developed this recipe to try to emulate the flavors of baklava without all the work involved and without all the sweetness. I know, I know, I love Baklava like the rest of you and I know that the sweetness is what really makes it, but I was looking for a way to introduce people who may not have had baklava to the flavors, or give those who enjoy baklava another take on it. Plus, who doesnâ€™t love ice cream?! Those little banana bites I did a while back were so cute I just wanted to keep the theme of bite sized goodies that are so flavorful and delicious you only need a bite to feel satisfied! These are the perfect little dessert for a BBQ, movie or game night or anytime you feel a craving for a little something sweet!
Also, here is a little reminder – if you would like to participate in the FIRST monthly Leftover Queen Foodie Event – The Royal Foodie Joust, you have until midnight TONIGHT (EST US) to enter. Click here for more details!
vanilla ice cream – get the best quality possible
16 sheets of phyllo
2 small packages of chopped walnuts or pistachios, your choice
Â½ stick of butter, room temp
Put a cookie tray in the freezer for 10 minutes. Take out of freezer and line with parchment paper. Scoop appox. 16 balls of vanilla ice cream with a mini scoop. Place on parchment paper and return cookie sheet to the freezer for 1 hour or until frozen solid.
Preheat oven to 350 F. Melt butter in microwave or in a pan. Remove phyllo dough from fridge. Place sheets in between 2 wet paper towels. Place one sheet of phyllo on a clean surface. With a pastry brush, brush dough well with melted butter. Continue in this fashion until you have 4 sheets on top of each other. With a pizza cutter, cut the dough into 8 squares which are still 4 layers thick. Repeat 3 times until you have 16 squares. Places squares into mini muffin tin and mold into cups, bake in the oven for 20-30 minutes or until dough is golden brown. Remove from oven and set aside.
After one hour is up, place walnuts in a shallow baking dish or pie pan. Remove ice cream balls from the freezer and roll them in the nuts. Place back on cookie sheet and place in freezer for another Â½ hour.
After Â½ hour remove ice cream coated balls from the freezer, place each one into a phyllo cup and drizzle with honey. Serve immediately!