Baklava Ice
Cream Cups
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INGREDIENTS
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.
To serve:
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.
NOTES
* 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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