Baklava is one of my favorite desserts. The sweet, chewy nuts with a hit of warm spices sandwiched between the delicate buttery layers of phyllo dough make for the perfect way to end a meal.
I did not think this dessert could be any better until I went to the Greek Festival in New Orleans over Memorial Day weekend, where they were serving baklava sundaes. I have been obsessed with this all summer, so I decided to try my own version. I started with sheets of phyllo dough found in the freezer section of most grocery stores. I brushed several layers of the dough with melted butter, then cut the phyllo into 4-inch squares and pressed them into muffin tins to create little phyllo cups. I baked the phyllo cups until a light golden brown and then filled with a scoop of vanilla ice cream. I made a topping of toasted chopped pistachios and walnuts tossed in a butter, brown sugar and honey mixture with a hint of orange zest and cinnamon.
These sundaes are a delicious, sweet treat that can be made ahead of time. I store the phyllo cups in an airtight container for up to 3 days, and the nut topping will last in the refrigerator for up to a week.
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Servings: 6
1 pound phyllo dough
1 stick melted butter
¼ cup light brown sugar
¼ cup honey
1 tablespoon orange zest
2 tablespoons fresh orange juice
1 teaspoon vanilla
½ teaspoon cinnamon
1 cup rough chopped toasted pistachios
1 cup rough chopped toasted walnuts
1 pint vanilla ice cream
1. Heat the oven to 350 degrees. Place one sheet of phyllo dough on a cutting board and brush it with a little melted butter. Continue laying the phyllo dough and brushing each layer with a little melted butter until you have 6 or 7 layers. Cut the phyllo into 6 squares and place them into a muffin tin to create little cups.
2. Bake the phyllo cups for 8 to 10 minutes or until golden. Allow the cups to cool completely. Store in an airtight container until you are ready to use them.
3. Pour the remaining melted butter into a heavy sauce pot. Add the brown sugar, honey and orange zest. Stir the mixture over medium heat until the sugar is completely dissolved. Pour in the orange juice, vanilla and cinnamon. Stir to combine.
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4. Fold in the toasted chopped pistachios and walnuts. Toss until nuts are well coated.
5. To serve, fill each phyllo cup with a scoop of vanilla ice cream. Top them with the nut mixture. Serve.
This article was originally published in the August 2022 issue of 225 magazine.