Lemon Sorbet Sundaes in Phyllo Cups

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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

Directions

  1. 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. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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