Baklava Ice Cream in Fillo Cups

Baklava Ice Cream in Fillo Cups | All that's Jas

Vanilla ice cream in cups made with phyllo dough topped with cinnamon candied nuts makes this baklava summer dessert a favorite treat for the whole family

This is a sponsored post written by me on behalf of The Fillo Factory.

Baklava Ice Cream in Fillo Cups

Baklava ice cream is the ultimate dessert for all baklava lovers. The buttery, flaky fillo cups and creamy vanilla ice cream with cinnamon candied nuts are meant to be together.

 

If you’re like me, you have ice cream in your freezer all year round. Equally, I keep a package or two of phyllo dough in my freezer. It’s a Bosnian thing, you know (just like first chopping the onions and then deciding what to make for dinner, ha!). In fact, it’s a staple food in our cuisine.

 

I might have a slight obsession with fillo, especially since I found The Fillo Factory organic phyllo dough (say that three times fast) at our local store. As you know, I prefer organic. I can’t wait to share with you all the sweet and savory goodies I’ll be making.

 

Fillo cups made with The Fillo Factory phyllo dough filled with vanilla ice cream, candied pistachios and walnuts make a baklava ice cream

 

In the first place, this amazing dessert combination. Baklava because it’s a favorite dessert from my homeland and ice cream because I refuse to grow up. Some of my best childhood memories are of hot summer days and ice cream running down to my elbow. Moreover, you know how I love combining two desserts into one (hello, baklava cheesecake!).

 

For this dessert, you don’t have to use vanilla ice cream but it was all I had on hand.  It’s my husband’s favorite ice cream flavor which, by the way, I find utterly boring. The ice cream, not the husband. 😉 However, the vanilla mixes well with cinnamon candied nuts.

 

On the other hand, you could use mini phyllo pastry shells and pistachio ice cream, to skip the making of the cups and candied nuts, but that’s a lazy way out if you ask me. There’s just something so satisfying about working with phyllo sheets.

 

This is easy enough to make and it looks so impressive. Because you can make it a day ahead and keep in your freezer, it’s a perfect treat for gatherings like an upcoming Labor Day celebration.

 

It’s deliciously creamy, flaky, and crunchy with each bite (no spoon necessary) and you’ll finish eating it before it melts and runs down your elbow.

 

How to make Baklava Ice Cream in Fillo Cups

Easy to make, amazing dessert made with #phyllo dough - #baklava ice cream in #fillo cups. #filo #icecream Click To Tweet

 

baklava ice cream with pistachios, walnuts, and phyllo cups

 

Ingredients:
Makes 12 servings

  • 1-quart vanilla ice cream

Nut Topping

  • ¼ cup coarsely chopped walnuts
  • ¼ cup coarsely chopped pistachios
  • ½ teaspoon ground cinnamon
  • 1 ½ tablespoons honey
  • ½ tablespoon unsalted butter

Syrup

  • ½ cup granulated sugar
  • ½ cup water
  • 2 tablespoons fresh lemon juice

Fillo cups

  • 6 sheets or Fillo Factory phyllo dough (thawed if frozen)
  • 4 tablespoons butter, melted

 

~ Free Tip ~

  • Fold the candied nuts into softened ice cream and then freeze again.
  • Substitute walnuts with pecans or use butter pecan ice cream.
  • Prepare nut topping and syrup several days in advance. Refrigerate the syrup.
  • Bake and soak phyllo cups a day ahead (keep loosely covered with foil, do not refrigerate)

 

Directions:

Nut Topping

  1. Line a small baking sheet with parchment paper. Set aside.
  2. In a small non-stick skillet heat the butter over medium heat until melted.
  3. Add nuts, cinnamon, and honey and stir continuously until nuts are evenly coated and sticky, about 3-5 minutes. Be careful not to burn the mixture.
  4. Using a slotted spoon or a spatula quickly remove nuts from the skillet to the baking sheet. Spread the nuts, separating them as much as you can, right away;  let cool down. If necessary, use a knife to cut down larger clumps.

Syrup

  1. In a small saucepan, combine sugar, lemon juice, and water; bring to a boil.
  2. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes.
  3. Set aside to cool.

Phyllo Cups

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Brush a 12-cup muffin pan with softened butter and set aside.
  3. 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.
  4. Using a sharp knife, slice the phyllo stack into 12 equal squares.
  5. Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup (it doesn’t have to be perfect).
  6. 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.
  7. Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
  8. Gently hold each cup upside down to allow any excess syrup to drip.
  9. Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.

To serve

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

*I added chopped dried goji berries for color but it is totally optional.

Making of the fillo cups for baklava ice cream

Crispy and golden fillo cups baked to perfection

Delicious summer treat - baklava ice creamphyllo dough cup serves as an edible dish for ice cream - baklava sundae

 

5 from 1 vote
Baklava Ice Cream in Fillo Cups | All that's Jas
How to make Baklava Ice Cream in Fillo Cups
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
The buttery, flaky fillo cups made with phyllo dough and creamy vanilla ice cream with cinnamon candied nuts are meant to be together as baklava ice cream.
Course: Dessert
Cuisine: Bosnian
Servings: 12
Author: Jas
Ingredients
  • 1-quart vanilla ice cream
Nut Topping
  • ¼ cup coarsely chopped walnuts
  • ¼ cup coarsely chopped pistachios
  • ½ teaspoon ground cinnamon
  • 1 ½ tablespoons honey
  • ½ tablespoon unsalted butter
Syrup
  • ½ cup granulated sugar
  • ½ cup water
  • 2 tablespoons fresh lemon juice
Fillo cups
  • 6 sheets or Fillo Factory phyllo dough thawed if frozen
  • 4 tablespoons butter melted
Instructions
Nut Topping
  1. Line a small baking sheet with parchment paper. Set aside.
  2. In a small non-stick skillet heat the butter over medium heat until melted.
  3. Add nuts, cinnamon, and honey and stir continuously until nuts are evenly coated and sticky, about 3-5 minutes. Be careful not to burn the mixture.
  4. Using a slotted spoon or a spatula quickly remove nuts from the skillet to the baking sheet. Spread the nuts, separating them as much as you can, right away; let cool down. If necessary, use a knife to cut down larger clumps.
Syrup
  1. In a small saucepan, combine sugar, lemon juice, and water; bring to a boil.
  2. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10 minutes.
  3. Set aside to cool.
Phyllo Cups
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Brush a 12-cup muffin pan with softened butter and set aside.
  3. 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.
  4. Using a sharp knife, slice the phyllo stack into 12 equal squares.
  5. Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup (it doesn’t have to be perfect).
  6. 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.
  7. Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
  8. Gently hold each cup upside down to allow any excess syrup to drip.
  9. Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.
To serve
  1. Place a scoop of ice cream into the cooled cups and top with candied nuts*. Drizzle with honey if desired.
Recipe Notes

~ Free Tip ~

Fold the candied nuts into softened ice cream and then freeze again. Substitute walnuts with pecans or use butter pecan ice cream. Prepare nut topping and syrup several days in advance. Refrigerate the syrup. Bake and soak phyllo cups a day ahead (keep loosely covered with foil, do not refrigerate)

Pin it: Baklava Ice Cream in Fillo Cups

This baklava ice cream is the ultimate dessert for all baklava lovers. The buttery, flaky fillo cups and creamy vanilla ice cream with cinnamon candied nuts are meant to be together.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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26 Comment

  1. Reply
    Mrs Shoes
    August 17, 2017 at 2:22 pm

    Baklava ice cream? Now you’re back to talking my language Baby!

    1. Reply
      Jas
      August 18, 2017 at 7:59 am

      I was thinking of you when I was making it, Mrs. Shoes 😛

  2. Reply
    Ann
    August 17, 2017 at 2:55 pm

    That’s an amazing idea, Jas!initial baklavas and ice-cream. And all that phyllo!

    1. Reply
      Jas
      August 18, 2017 at 7:59 am

      Thanks, Ann! It is a perfect combination 🙂

  3. Reply
    Carlee
    August 19, 2017 at 9:21 am

    Mmmmm! That looks like a perfect treat! You and phyllo are a perfect pair!

    1. Reply
      Jas
      August 19, 2017 at 3:58 pm

      Ha, ha, we are 😀 Thanks, Carlee!

  4. Reply
    Helen at the Lazy Gastronome
    August 21, 2017 at 9:11 am

    Sounds really delicious! Thanks for sharing at the What’s for Dinner link up!

    1. Reply
      Jas
      August 22, 2017 at 1:43 am

      Thank you, Helen! It really is 🙂

  5. Reply
    Madonna
    August 21, 2017 at 11:33 am

    Looks like I need to get the phyllo out of the freezer. Yum.

    1. Reply
      Jas
      August 22, 2017 at 1:42 am

      LOL, do it! You won’t regret it 😉 Thanks for stopping by!

  6. Reply
    Miz Helen
    August 22, 2017 at 1:40 pm

    I just pinned your Baklava Ice Cream, what a great idea and a delicious dessert! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. Reply
      Jas
      August 24, 2017 at 7:19 pm

      Thank you, Miz Helen! It really is a fun dessert 🙂

  7. Reply
    Mary
    August 23, 2017 at 2:27 pm

    Another great one Jas. This has to be perfection and perfection. I want you to know that I am gaining weight in my sleep dreaming about your recipes.

    1. Reply
      Jas
      August 24, 2017 at 7:25 pm

      Haha, and I’m gaining weight eating them all. I guess I win…or do I? LOL. Thanks, Mary!

  8. Reply
    Sue from Sizzling Towards 60 & Beyond
    August 23, 2017 at 5:11 pm

    Oh I love this idea Jas and summer is coming in Australia so of course ice cream is on the menu. Definitely giving this one a try! Thanks so much for linking up and sharing with us at #overthemoon link party.

    1. Reply
      Jas
      August 24, 2017 at 7:26 pm

      Thanks, Sue! Hope you’ll give it a try and enjoy it while we freeze here, haha!

  9. Reply
    Christina Makri
    August 25, 2017 at 5:21 am

    Baklava is one of the most famous desserts in our country (Greece)! Your recipe is a fantastic one as always! Thank you for sharing at Sweet Inspiration Link Party 🙂

    1. Reply
      Jas
      August 25, 2017 at 5:27 pm

      In my country (Bosnia) it is pretty famous too, Christina 😀 I can never get enough of it, lol. Thanks for stopping in!

  10. Reply
    Kat (The Baking Explorer)
    August 30, 2017 at 8:42 am

    These look stunning – I love this idea!

    1. Reply
      Jas
      August 30, 2017 at 10:04 pm

      These are so fun to eat, no spoon needed 🙂 Thanks for stopping in!

  11. Reply
    Grammy Dee | Grammy's Grid
    September 2, 2017 at 12:43 pm

    Looks and sounds yummy! Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.

    1. Reply
      Jas
      September 5, 2017 at 4:02 pm

      Thanks so much!

  12. Reply
    Sue from Sizzling Towards 60 & Beyond
    September 6, 2017 at 5:45 pm

    Oh yes! I’m definitely trying this one Jas and it is Spring in Australia so ice cream weather! Thanks for sharing this unusual Baklava recipe with us at #BloggingGrandmothersLinkParty

    1. Reply
      Jas
      September 6, 2017 at 11:31 pm

      Oh, lucky you! I hate winter, so I might be moving in with you for the next few months, LOL.

  13. Reply
    Tilly
    June 17, 2018 at 11:06 pm

    Ice cream sandwiches were my favourite way to eat ice cream, until now! Oh my this is so good.

    1. Reply
      Jas
      June 18, 2018 at 9:02 am

      Glad you like it, Tilly! Thanks for the 5-star rating 😀

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)