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Phyllo Baskets with Ice Cream and Strawberry Sauce recipe

Pronounced “FEE-lo”, these tissue-thinsheets of dough are an easy way to dress up any number of desserts.Although phyllo (also spelled “filo”) looks intimidating,it’s very forgiving and cooks up like a dream! Give it a try.

Recipe: Phyllo Baskets withIce Cream and Strawberry Sauce

4 sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted
1 pint strawberries, hulled
2 teaspoons cornstarch
1/4 cup granulated sugar
1 pint vanilla ice cream

  • Preheat oven to 325°F (160°C).Lightly grease 4 sections of a muffin tin.
  • Place 1 sheet of phyllo dough on a cleanwork surface and, using a pastry brush, lightly brush sheet withmelted butter. Place a second sheet directly on top of the first,brush with butter and cover with a third sheet of phyllo. Brushwith butter and top with the fourth sheet of phyllo (do not brushthis last sheet). Cut in half and then in half again so thatyou have 4 equal stacks of phyllo. Press each piece into preparedmuffin tin, folding and overlapping phyllo, allowing edges tooverhang. (The phyllo shouldn’t look neat.) Bake until goldenbrown, about 20 minutes.
  • Meanwhile, place strawberries in a foodprocessor and pur e. Add cornstarch and pulse severaltimes to blend. Strain into a small saucepan and heat over mediumheat. When hot, add sugar and stir to dissolve.
  • Place a scoop of ice cream into each bakedphyllo basket and drizzle with warm strawberry sauce to serve.

    Makes 4 servings.

    Cooking Tip: If you live in a dry area,be sure to cover the ‘stand-by’ sheets of phyllo with a damppaper towel to keep it from drying out while you work. If thepreparation is a quick one, or it’s reasonably humid where youlive, this shouldn’t be a problem.


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