Phyllo Fettuccine Ice Cream Sandwiches Recipe
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Ingredients: |
Ingredients: 1 pint strawberries, hulled
½ pint blueberries
3 T sugar
1 box phyllo, thawed
½ cup clarified butter
1 cup heavy cream
2 t brown sugar
1 pint vanilla ice cream (soften beforehand and form into thin patties and refreeze)
Confectioners' sugar
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Directions: |
Directions:Reserve 4 of the best looking strawberries and blueberries. Cut up the rest of the strawberries in large chunks. In a bowl, toss them with the remaining blueberries and 3 T sugar. Let sit and macerate for 20 minutes for syrup to develop.
Preheat oven 375º.
Remove the phyllo from the box and bag (leave the waxed paper in the center of the roll). Place the roll on a cutting board and slice into 1/4-inch slices. Toss the cut phyllo to separate the strips and remove the waxed paper. Line a sheet pan with parchment paper and make nests of the strips about 3 inches in diameter. Spatter with clarified butter and sprinkle with sugar. Bake for 8 to 10 minutes until golden brown.
Whip the cream with the brown sugar until very loose.
To serve, place a phyllo nest on each of 4 dessert/brunch plates. Place a spoonful of the berry salad on it. Top it with a patty of ice cream and another phyllo nest. Place the reserved strawberries and blueberries in long wooden skewers and spear through the middle of the stack. Puddle some of the brown sugar cream to the side-- or put it first on the plate and put the first nest on top. Sprinkle the finished stack with powdered sugar. Makes 4 servings |
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