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Filo Ice Cream Cups with Summer Fruit Recipe
|Filo dough sheets||4 , thawed if frozen (Each About 12 By 16 Inches)|
|Unsalted butter||2 Ounce, melted (1/4 Cup, 60 Gram)|
|Strawberry ice cream||2 Quart (2 Liter)|
|Sliced strawberries||4 Ounce (1 Cups, 125 Gram) (Optional)|
|Whipped cream||4 Ounce (1 Cups, 125 Gram) (Optional)|
Calories 262 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.5%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 23.7 mg
Sodium 71.7 mg3%
Total Carbohydrates 44 g14.6%
Dietary Fiber 4 g16.1%
Sugars 30.5 g
Protein 6 g11.8%
Vitamin A 2.4% Vitamin C
Calcium 0.7% Iron 0.01%
*Based on a 2000 Calorie diet
1. Preheat an oven to 325ÂºF (165ÂºC).
2. Grease 12 standard muffin cups.
3.Place 1 filo sheet on a piece of waxed paper or aluminum foil.
4.Brush with some of the melted butter.
5.Top with remaining 3 sheets, brush each one with some of the butter.
6.Cut stack of sheets into pieces about 4 inches (10 cm) square .
7. Now you have 12 layered squares in all.
8.Place in each layered square into a prepared muffin cup,
9. Press gently with your fingertips.
10.Bake for 10 minutes until the cups are crisp and golden.
11.Remove from oven and let cool .
12.Take the muffins from the cups and let cool .
13.Place cups on 12 12 dessert plates.
14.Fill each cup with a scoop of ice cream .
15.Top with sliced strawberries.
16.Garnish with a dollop of whipped cream .
17. Top with a peach slice.