Baklava Ice Cream Cups
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For the Baklava Filling Ice Cream: (may be substituted with you favorite flavor)
(1 quart/ 1 liter) high quality vanilla ice cream
some nut: pecans or walnuts and pistachios coarsely chopped
For the Cinnamon Honey Syrup:
½ cup plus 2 tablespoons (4.4 oz/ 125g) cup granulated sugar
¼ cup plus 2 tablespoons (88ml) water
2 tablespoons plus 2 teaspoons (2oz/ 57g) honey
A squeeze of fresh lemon juice (about ½ teaspoon)
1 cinnamon sticks
Pinch of salt
For the Phyllo Cups:
6 sheets of frozen phyllo dough, thawed
3 tablespoon (1½oz/ 43g) butter, plus extra for brushing pan
To make the Cinnamon Honey Syrup: (Cooled syrup can be refrigerated in airtight container up to 4 days.)
In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon sticks and salt. Bring to a full boil over high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, stop stirring and turn down the heat to low. Simmer for 5 minutes until slightly thickened; SET A TIMER! Transfer to a glass measuring cup and set aside to cool while making and the phyllo cups; when syrup is cool, discard the cinnamon stick.
To make the Phyllo Cups:
Adjust oven rack of middle position and preheat the oven to 375°F/190°C.
Brush a 12-cup muffin pan with softened butter and set aside.
In a very small bowl, heat the 3 tablespoons of butter in the microwave until melted. Set aside for a while and allow the white milk solids of the melted butter to settle in the bottom of the bowl. You're just going to use the yellow fat floating on top.
Place 1 phyllo sheet on a work surface and cover the remaining sheets with a clean damp towel to prevent from drying.
Very lightly brush the phyllo sheet evenly with a little of the yellow part of the melted butter. Top the buttered phyllo sheet with 1 more sheet and brush with the butter in the same manner. Continue with the process of layering and brushing with the remaining 3 phyllo sheets. Top with the sixth sheet, but do not butter that one.
Using a sharp knife, cut the phyllo stack into 12 equal squares or 9 rectangles if you want them bigger.
Carefully fit a square (or rectangle) of phyllo into each buttered muffin cup,(you can put some nuts in the centre) creating a ruffled phyllo cup.
Bake until the phyllo cups are crisp and deep golden in color; about 12 minutes. Immediately pour the cooled cinnamon honey 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 over the muffin pan and allow any excess syrup to drip. Transfer the phyllo cups to a wire rack that's been placed on top of a sheet a foil or baking sheet. Let the phyllo cups cool completely over the wire rack, allowing any excess syrup to drip off.
Scoop the Baklava Filling ice cream into the cooled cups, drizzle with extra syrup (if desired, although unnecessary) and extra nuts. Serve right away. For other serving variations, including a kid-friendly one, please refer to the 'NOTES' below.
* Feel feel to use your favorite ice cream flavor here. Cinnamon, honey, praline, butter pecan, pistachio, mastic will all go perfectly here. If using cinnamon ice cream, omit the cinnamon in the recipe. If using an ice cream with nuts, omit the candied nuts.
* If you're running short in time, you could skip the process of folding the cinnamon and candied nuts into the vanilla ice cream and let it refreeze. Instead, during serving, just dust the ice cream with a little ground cinnamon and sprinkle with the candied nuts. It will give you very similar effects without having to wait for the ice cream to refreeze.
*The baked, soaked baklava cups will stay crisp for about 3 days, if not more. So you could prepare them several days in advance, covered loosely with a sheet of foil.
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