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Рецепт Honey Phyllo Ice Cream Cups

by Global Cookbook

Ингредиенты

Nonstick vegetable oil spray 9 Tbsp. Unsalted butter, (1/2 stick plus 1 Tbsp.) 3 Tbsp. Honey 5 sht fresh phyllo pastry or possibly frzn, thawed (each about 12x18 inches)

1/3 c. Honey 2 Tbsp. Fresh lemon juice 1 1/2 pt Vanilla, strawberry or possibly peach ice cream or possibly frzn yogurt (about) Assorted berries or possibly thinly sliced peaches

Инструкции

1. For C.:Preheat oven to 375F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Arrange three 3/4-c. ramekins or possibly custard c. upside down on each sheet, spacing proportionately. Spray outside of ramekins with vegetable oil spray.
2. Stir butter and honey in small saucepan over low heat just till butter melts and mix is smooth. Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel). Brush butter mix over sheet.
3. Cut sheet into six 6-inch squares. Stack 5 squares, with points of each going in different directions (reserve 1 square for next c.). Lift stack; place stack, buttered side down, on 1 ramekin. press stack firmly, molding to ramekin. repeat buttering, cutting, stacking and shaping with remaining phyllo, using 5 squares for each stack and making a total of 6 c.. Brush outside of phyllo with butter mix.
4. Bake till phyllo is brown and crisp, about 14 min. Immediately run spatula under edges of phyllo to loosen. Transfer baking sheets to racks; cold 10 min. Slide spatula under phyllo and ramekins and lift from baking sheet. Remove phyllo from ramekins and place upright on baking sheets; cold completely. (Can be prepared 3 hrs ahead. Let stand at room temperature.)
5. For Topping:Whisk honey and lemon juice in small bowl to blend.
6. Place phyllo c. on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.
7. Serves 6.

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