Baklava Ice Cream Sundae

Ingredients

• 125 ggranulated sugar
• 88 mlwater
• 57 ghoney
• about ½ teaspoonfresh lemon juice
• 1 stickcinnamon
• a pinchsalt
• 6 sheetsfrozen phyllo pastry, thawed
• 43 g, plus extra for brushing the panbutter
• 1 litregood-quality vanilla ice cream
• 50 ggranulated sugar
• 15 mlwater
• 28 gpistachios, coarsely chopped
• 28 gpecans or walnuts, coarsely chopped
• 1 teaspoonground cinnamon

Instructions

1. 1

   Make the caramel

   In a medium, light-coloured skillet, combine the 50 g sugar and 15 ml water. Bring to a simmer over medium-high heat, swirling the pan to dissolve the sugar without whisking. Let it boil, swirling the skillet occasionally, until amber.

2. 2

   Coat the nuts

   Take the skillet off the heat and immediately add the pistachios and pecans or walnuts. Stir with a rubber spatula to coat them evenly.

3. 3

   Cool the nuts

   Spread the coated nuts in an even layer on a silicone mat or parchment paper. Leave them to cool completely.

4. 4

   Break into pieces

   Once cool, break the candied nuts into small pieces by hand or chop them coarsely with a knife.

5. 5

   Soften the ice cream

   Take the vanilla ice cream out of the freezer and let it soften just until it can be stirred. Do not let it melt.

6. 6

   Mix and freeze

   Put the ice cream in a large bowl and stir in the chopped candied nuts and ground cinnamon. Transfer the mixture to a loaf tin or airtight container. Cover with cling film touching the surface, then freeze until firm for at least 6 hours, preferably overnight.

7. 7

   Simmer the syrup

   In a medium saucepan, combine the 125 g sugar, 88 ml water, honey, lemon juice, cinnamon stick and salt. Bring to a full boil over high heat, stirring occasionally until the sugar dissolves. Stop stirring, reduce the heat to low and simmer for 5 minutes, until slightly thickened. Set aside to cool in a glass measuring jug; discard the cinnamon stick once cool.

8. 8

   Heat the oven

   Move the oven rack to the middle position and preheat the oven to 190°C.

9. 9

   Butter the tin

   Brush a 12-cup muffin tin with softened butter and set it aside.

10. 10

    Melt the butter

    Melt the 43 g butter in a very small bowl in the microwave. Leave it briefly so the white milk solids settle; use the yellow fat on top.

11. 11

    Cover the pastry

    Lay one phyllo sheet on your work surface and cover the remaining sheets with a clean, damp tea towel so they do not dry out.

12. 12

    Layer the sheets

    Brush the phyllo sheet very lightly with some of the yellow butter fat. Add another sheet and brush it in the same way. Repeat with the next three sheets, then place the sixth sheet on top without buttering it.

13. 13

    Cut the pastry

    With a sharp knife, cut the layered phyllo into 12 equal squares, or 9 rectangles for larger cups.

14. 14

    Shape the cups

    Fit one square or rectangle of phyllo into each buttered muffin cup, shaping it into a ruffled cup.

15. 15

    Bake and syrup

    Bake for about 12 minutes, until crisp and deep golden. Immediately pour the cooled cinnamon-honey syrup over each hot cup. Let the pastry absorb the syrup and cool until slightly warm.

16. 16

    Drain and cool

    Hold each cup upside down over the muffin tin to let excess syrup drip away. Set the cups on a wire rack over foil or a baking sheet and leave them to cool completely, allowing more syrup to drain.

17. 17

    Fill and serve

    Scoop the baklava ice cream into the cooled cups. Drizzle with extra syrup if desired and finish with extra nuts. Serve straight away.

What is a baklava ice cream sundae?

Baklava is a pastry tradition found across the Middle East and the eastern Mediterranean, known for layered pastry, nuts and sweet syrup. This dessert borrows those flavours and turns them into individual phyllo cups filled with cinnamon-and-nut ice cream.

The contrast is the point: crisp, syrupy pastry surrounds cold, creamy ice cream with crunchy candied nuts. Making the ice cream ahead leaves only the pastry to bake and assemble on serving day.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 5g protein, 40g carbs, 16g fat.

Most of the carbohydrate comes from the sugar, honey, phyllo and ice cream; the butter, nuts and ice cream contribute much of the fat, while the nuts and dairy provide some protein. Balance a cup with fresh fruit, or serve it after a meal with a lighter main course.

The two stages of sweetness

Candied nuts: The small sugar-and-water caramel coats the pistachios and pecans or walnuts, adding crunch inside the ice cream. Watch for an amber colour and take the pan off the heat before stirring in the nuts.

Honey syrup: The separate syrup uses honey, lemon and a cinnamon stick to flavour the phyllo cups. Simmer it for the stated five minutes, then cool it before pouring over the hot pastry.

Handle phyllo gently

Keep covered: Phyllo dries out quickly once exposed to air, so leave the unused sheets under a clean, damp towel while you work.

Butter lightly: Brush each layer with the yellow fat from the melted butter rather than the settled milk solids. A light coating helps the layers bake crisp without making them greasy.

Look for crisp, golden cups

Colour cue: Bake the cups until they are crisp and deep golden, about 12 minutes at 190°C. Ovens vary, so use the colour and crispness as well as the time.

Drain well: Pour the cooled syrup over the cups while they are hot, then let them drain upside down before cooling on a rack. This helps keep the pastry from sitting in excess syrup.

Plan the timing

Make ahead: The ice cream needs at least 6 hours in the freezer to firm up, and it is best prepared the day before. The candied nuts also need to cool fully before they can be mixed in.

Serve promptly: Bake and fill the phyllo cups close to serving time. Once filled, the ice cream starts to soften and the pastry gradually loses its crisp texture.

What to serve alongside

These are individual, rich desserts, so fresh berries or sliced fruit make a simple, refreshing partner. Coffee or mint tea also works well with the honey, cinnamon and toasted nuts.

For a larger dessert spread, serve the cups with extra chopped nuts and let guests add a little more syrup if they like.

Recipe notes & tips

• Thaw the phyllo according to its packet instructions before unfolding it.
• Keep the unused pastry covered with a clean, damp towel while assembling the cups.
• Use a light-coloured skillet for the caramel so its amber colour is easier to judge.
• Set a timer for the syrup’s five-minute simmer.
• Allow the candied nuts to cool completely before breaking them up.
• Prepare the ice cream the day before so it has plenty of time to firm.

Variations

• Choose another flavour: Replace the vanilla ice cream with a flavour you enjoy, as suggested in the recipe.
• Swap the nuts: Use pecans instead of walnuts, or walnuts instead of pecans.
• Make larger cups: Cut the pastry into 9 rectangles rather than 12 squares.
• Add a fruit side: Serve with fresh berries or sliced seasonal fruit.
• Finish with extra crunch: Scatter extra chopped nuts over the filled cups just before serving.

Common mistakes to avoid

• Whisking the caramel: Swirl the pan instead, which helps dissolve the sugar without stirring the mixture.
• Overcooking the caramel: Take it off the heat when it reaches amber so it does not continue darkening in the hot pan.
• Letting phyllo dry out: Keep the waiting sheets under a clean, damp towel.
• Melting the ice cream: Soften it only until it is easy to stir, then return it to the freezer promptly.
• Skipping the drain: Let syrup drip from the cups before cooling so they do not sit in a puddle.
• Filling warm cups: Cool the phyllo completely before adding ice cream to limit melting.

How to store

Keep the ice cream covered in an airtight container in the freezer; the recipe recommends making it a day ahead. Store unfilled phyllo cups in an airtight container once completely cool, and fill them just before serving for the best texture. Filled cups are best eaten straight away and are not suitable for reheating.

Frequently asked questions