top of page

Looking for a unique dessert recipe? These baklava ice cream fillo cups are the ultimate sweet treat

As a lot of you know I’m all about homemade ice cream! I had some homemade baklava leftover that I decided to turn in into ice cream, You’re not going to believe how easy this is to make. A Crispy phyllo cup sweetened with sweet syrup, topped with a scoop of baklava ice cream, garnished with pistachio.

Ingredients for ice cream:

  • 2 cups heavy cream

  • 1 cup of milk

  • 1 can of condensed milk

  • 9 pieces of baklava ( chopped )

Ingredients for phyllo cups:

  • 8 phyllo sheets

  • 1/2 cup unsalted butter (melted)

  • 1 Cup sweet syrup


  • In bowl, use whisk to combine milk, condensed milk until dissolved. Stir in heavy cream.

  • Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. It took me 25 minutes to reach a soft-serve consistency.

  • During the last 5 minutes of churning, slowly add in chopped Baklava.

  • Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.

Directions for baklava cups:

  • Preheat oven to 350 degrees. Brush a 12-cup muffin pan with softened butter and set aside.

  • Place 1 phyllo sheet on a work surface and lightly brush with melted butter using a pastry brush. Repeat with 7 more sheets of phyllo, laying each on top of the other and brushing with butter.

  • Using a sharp knife, slice the phyllo stack into 12 equal squares. Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup.

  • Bake until the phyllo cups are crisp and deep golden in color for about 10-12 minutes.

  • Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool.

  • Gently hold each cup upside down to allow any excess syrup to drip.

  • Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.

  • Fill phyllo cups with one scoop of ice cream and garnish with chopped pistachios.

219 views0 comments
bottom of page