Description
An ice cream sundae inspired by baklava with a cookie crust.
Ingredients
Scale
- 2/3 cup softened butter
- 1 cup flour
- 1/4 tsp almond extract
- 1/4 sugar
- 1/4 cup walnuts
- 1/4 cup pistachios
- 1/2 tsp cinnamon
- 1/4 cup crushed grahams
- 2 tbs butter
- 2 tbs cinnamon/sugar blend
- vanilla bean ice cream
- 1/4 cup honey
- 1 sheet Phyllo
Instructions
- Preheat oven to 375
- Combine butter, flour, almond extract, sugar, nuts, cinnamon and grahams and stir to combine until it forms a dough.
- Mold the dough into silicone muffin cups around the edges so as to make a cookie cup.
- Stick cups in the freezer for 15 minutes to firm up the butter.
- Bake cups at 375F for 15 minutes then remove from the oven and allow to cool in the silicone molds.
- Cut phyllo dough into long thin 1/2 in strips and place on a baking sheet. Brush melted 2 tbs butter on the phyllo and sprinkle with cinnamon sugar.
- Bake phyllo strips at 375 for 5 minutes then check. Continue checking at 2 minute intervals until golden brown and crispy.
- Remove phyllo from the oven and break into smaller phyllo shards into a bowl with cinnamon and sugar.
- Remove cookie cups from the molds (gently)
- Fill each cup with a scoop of vanilla ice cream, drizzle with honey and sprinkle with phyllo sugar.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Greek