Lemon Sorbet Sundaes in Phyllo Cups

Check out this quick and creative fruit dessert layered by phyllo sheets and topped with honey-cinnamon mixture garnished with strawberry – a classic Greek dessert.

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  • prep time 10 min
  • total time 30 min
  • ingredients 9
  • servings 6
 

Ingredients

Phyllo Cups

Nonstick cooking spray
1
tablespoon sugar
1/4
teaspoon cinnamon
4
(17x12-inch) sheets frozen phyllo (filo) pastry, thawed

Filling

1/3
cup honey
1/2
teaspoon cinnamon
1 1/2
pints zesty lemon sorbet
1/3
cup finely chopped walnuts
6
fresh strawberries, cut into fans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray six 6-oz. custard cups with nonstick cooking spray. In small bowl, combine sugar and 1/4 teaspoon cinnamon; mix well.
  • 2 Place 1 pastry sheet on work surface; spray with nonstick cooking spray. Sprinkle with 1/4 of sugar mixture. Top with second pastry sheet. Spray with cooking spray; sprinkle with 1/4 of sugar mixture. With sharp knife, carefully cut pastry sheets into 12 (4x4 1/4-inch) rectangles.
  • 3 Place 1 pastry rectangle into 1 sprayed custard cup so that one corner of rectangle covers bottom of custard cup and remaining corners extend above edge of cup. Add 3 more rectangles, turning each one slightly so extended corners do not overlap. Repeat with remaining pastry rectangles to make 2 more phyllo cups.
  • 4 Repeat process with remaining 2 pastry sheets and cinnamon-sugar mixture, making 3 additional phyllo cups. Place custard cups on cookie sheet. Bake at 350°F. for 8 to 10 minutes or until crisp and golden brown. Cool 5 minutes. Carefully remove pastry cups from custard cups.
  • 5 Just before serving, in small microwave-safe bowl, combine honey and 1/2 teaspoon cinnamon; mix well. Microwave on HIGH for 30 to 60 seconds or until warm, stirring once halfway through cooking.
  • 6 To serve, spoon 1/2 cup sorbet into each shell. Drizzle each serving with warm honey mixture; sprinkle with walnuts. Garnish each serving with strawberry fan.
  • 1 Heat oven to 350°F. Spray six 6-oz. custard cups with nonstick cooking spray. In small bowl, combine sugar and 1/4 teaspoon cinnamon; mix well.
  • 2 Place 1 pastry sheet on work surface; spray with nonstick cooking spray. Sprinkle with 1/4 of sugar mixture. Top with second pastry sheet. Spray with cooking spray; sprinkle with 1/4 of sugar mixture. With sharp knife, carefully cut pastry sheets into 12 (4x4 1/4-inch) rectangles.
  • 3 Place 1 pastry rectangle into 1 sprayed custard cup so that one corner of rectangle covers bottom of custard cup and remaining corners extend above edge of cup. Add 3 more rectangles, turning each one slightly so extended corners do not overlap. Repeat with remaining pastry rectangles to make 2 more phyllo cups.
  • 4 Repeat process with remaining 2 pastry sheets and cinnamon-sugar mixture, making 3 additional phyllo cups. Place custard cups on cookie sheet. Bake at 350°F. for 8 to 10 minutes or until crisp and golden brown. Cool 5 minutes. Carefully remove pastry cups from custard cups.
  • 5 Just before serving, in small microwave-safe bowl, combine honey and 1/2 teaspoon cinnamon; mix well. Microwave on HIGH for 30 to 60 seconds or until warm, stirring once halfway through cooking.
  • 6 To serve, spoon 1/2 cup sorbet into each shell. Drizzle each serving with warm honey mixture; sprinkle with walnuts. Garnish each serving with strawberry fan.

EXPERT TIPS

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Expert Tips

Baklava, a classic Greek dessert, is phyllo pastry layered with butter, walnuts and cinnamon and soaked in spiced citrus sugar syrup. Those flavors inspired this low-fat dessert for our menu.

Use your favorite sorbet or other frozen dessert in place of the lemon sorbet.

Butter-flavored cooking spray can be used in place of the regular spray.

When working with phyllo dough, be sure to keep the unused portion of the dough covered with a slightly damp towel or plastic wrap to prevent it from drying out.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
70mg
70%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
46g
46%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
15%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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