Baklava ice cream in phyllo cups with candied nuts

How yummy does this baklava ice cream topped with Squirrels nuts dessert look?


  • 1 1/2 tbsp Honey
  • 2 tbsp Lemon juice, fresh
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 6 sheets Or fillo factory phyllo dough
  • 1/4 cup Squirrels cashew nuts
  • 1/4 cup Squirrels pecan nuts
  • 1/2 tbsp Butter, unsalted
  • 4 tbsp Butter
  • 1 tub Vanilla ice cream
  • 1/2 cup Water


  • 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.
  • Place a scoop of ice cream into the cooled cups and top with candied nuts*. Drizzle with honey if desired
Posted in