BAKLAVA ICE CREAM CUPS
- Makes 12 pastry cups:
- 6 (#4) phyllo pastry sheets, thawed and at room temperature
- ¼ pound unsalted butter, melted
- Ice cream
- For the Nut Filling:
- ½ cup ground nuts (walnuts, almonds, pistachios, or a combination)
- ½ teaspoon ground cinnamon
- For the Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract or orange blossom water
Preheat oven to 375 °F, 190 °C.
Brush a 12-cup muffin tin with melted butter.
Make the Syrup
Combine the sugar, water, cinnamon stick, and orange juice in a small saucepan. Bring to a boil and whisk together until the sugar dissolves.
Remove from heat and add the vanilla extract.
Set aside to cool completely.
Make the Filling
Combine the filling ingredients in a small bowl and mix together.
Assemble the Baklava Cups
Brush each phyllo pastry sheet with melted butter and sprinkle some of the nut filling on top. Divide the filling equally (1-2 tablespoons per layer) between the 5 layers. The final (6th) layer will not have any nut filling on top.
Repeat this process with the remaining phyllo sheets layering them on top of each other.
Cut the phyllo layers into 12 equal (4- inch) squares.
Nestle each square into the muffin tin to form phyllo cups. Press the center down.
Using a toothpick, poke a few holes into the center (bottom) of each phyllo cup.
Brush each phyllo cup with any remaining melted butter.
Bake in the center rack of the oven until golden. 10-15 minutes.
Pour the cooled syrup over the baklava cups immediately once they come out of the oven.
Allow them to cool.
Set on a cooling rack so the excess syrup can drip off of them.
The phyllo cups can be store at room temperature in an airtight container for 1 day.
Scoop ice cream in the center of the baklava cup. Sprinkle or drizzle your favorite toppings and serve immediately. I love vanilla ice cream topped with sour cherry preserves topped with ground salted pistachios. Get creative and Enjoy!