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Ingredients
- Nonstick vegetable oil spray
- 9 Tbsp. Unsalted butter, (1/2 stick plus 1 Tbsp.)
- 3 Tbsp. Honey
- 5 sht fresh phyllo pastry or possibly frzn, thawed (each about 12x18 inches)
- 1/3 c. Honey
- 2 Tbsp. Fresh lemon juice
- 1 1/2 pt Vanilla, strawberry or possibly peach ice cream or possibly frzn yogurt (about) Assorted berries or possibly thinly sliced peaches
Directions
- For C.:Preheat oven to 375F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Arrange three 3/4-c. ramekins or possibly custard c. upside down on each sheet, spacing proportionately. Spray outside of ramekins with vegetable oil spray.
- Stir butter and honey in small saucepan over low heat just till butter melts and mix is smooth. Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel). Brush butter mix 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 c.). 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 c.. Brush outside of phyllo with butter mix.
- Bake till phyllo is brown and crisp, about 14 min. Immediately run spatula under edges of phyllo to loosen. Transfer baking sheets to racks; cold 10 min. Slide spatula under phyllo and ramekins and lift from baking sheet. Remove phyllo from ramekins and place upright on baking sheets; cold completely. (Can be prepared 3 hrs ahead. Let stand at room temperature.)
- For Topping:Whisk honey and lemon juice in small bowl to blend.
- Place phyllo c. on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.
- Serves 6.
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