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
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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