Honey Phyllo Ice Cream Cups Recipes

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
• Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
• Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

HONEY PHYLLO ICE CREAM CUPS

Steps:

• For Cups:
• Preheat oven to 375°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Arrange three 3/4-cup ramekins or custard cups upside down on each sheet, spacing evenly. Spray outside of ramekins with vegetable oil spray.
• Stir butter and honey in small saucepan over low heat just until butter melts and mixture is smooth. Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel). Brush butter mixture over sheet. Cut sheet into six 6-inch squares. Stack 5 squares, with points of each going in different directions (reserve 1 square for next cup). 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 cups. Brush outside of phyllo with butter mixture.
• Bake until phyllo is brown and crisp, about 14 minutes. Immediately run spatula under edges of phyllo to loosen. Transfer baking sheets to racks; cool 10 minutes. Slide spatula under phyllo and ramekins and lift from baking sheet. Remove phyllo from ramekins and place upright on baking sheets; cool completely. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• For Topping:
• Whisk honey and lemon juice in small bowl to blend.
• Place phyllo cups on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.