Pronounced "FEE-lo",
these tissue-thin sheets 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.
Phyllo Baskets
with Ice 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 clean work surface and, using a pastry brush, lightly
brush sheet with melted butter. Place a second sheet directly
on top of the first, brush with butter and cover with a third
sheet of phyllo. Brush with butter and top with the fourth sheet
of phyllo (do not brush this last sheet). Cut in half and then
in half again so that you have 4 equal stacks of phyllo. Press
each piece into prepared muffin tin, folding and overlapping
phyllo, allowing edges to overhang. (The phyllo shouldn't look
neat.) Bake until golden brown, about 20 minutes.
- Meanwhile, place strawberries
in a food processor and purée. Add cornstarch and pulse
several times to blend. Strain into a small saucepan and heat
over medium heat. When hot, add sugar and stir to dissolve.
- Place a scoop of ice cream
into each baked phyllo 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 damp paper
towel to keep it from drying out while you work. If the preparation
is a quick one, or it's reasonably humid where you live, this
shouldn't be a problem.
