Honey-Crisp Phyllo Cups
IGA Recipes

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 3 tbsp (45 mL) butter
  2. 1 tbsp (15 mL) honey
  3. 3 sheetsCompliments Phyllo Pastry Sheets
  4. 1 tbsp (15 mL) thinly sliced fresh mint leaves
  5. Compliments Sensations; Mochachino Almond Fudge Ice Cream

Directions

  1. Preheat oven to 350°F (180°C). Melt butter with honey in a small saucepan set over medium heat. Remove from heat; reserve.
  2. Place one phyllo sheet on a work surface, brush with enough butter mixture to coat evenly; sprinkle with half the mint. Repeat with second phyllo sheet. Add third phyllo sheet; brush with remaining butter.
  3. Cut stacked phyllo pastry into 24 squares. Press squares gently into a 24-cup mini muffin tin. Bake for 5 minutes or until golden. Cool. Drop mini scoops of ice cream into cups.

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