Crispy Phyllo Sundae

4.50 from 4 votes

No matter how you spell it -- phyllo, filo, or fillo -- this crispy phyllo sundae uses a classic Greek ingredient as its foundation. Phyllo is, indeed, the start of countless Greek desserts, including the most famous ones, like baklava. This easy Greek phyllo dessert is unique because you can prepare it in a few minutes but it's so impressive your friends will surely remember it for a long time to come. The technique for frying the phyllo to crisp it up is easy. After that, it’s all a matter of assembly and combining traditional Greek ingredients (and I dare say Mediterranean diet ingredients, too) like halva, Greek honey, and fresh fruits. Strawberries work well for color here. Enjoy this contemporary take on baklava in the form of a Greek Sundae. It’s one of my favorite Greek phyllo dessert recipes from season 4 of My Greek Table.

4.50 from 4 votes

Crispy Phyllo Sundae

By Diane Kochilas

Servings

Filo Pastries & Breads, Recipes, Season #4, Sweets & Desserts

Servings

Filo Pastries & Breads, Recipes, Season #4, Sweets & Desserts

Ingredients

6 sheets of commercial phyllo at room temperature
Sunflower oil for frying the phyllo
Two servings of vanilla ice cream
3 Tbsp crumbled tahini-based halva
½ cup chopped hazelnuts and ½ cup walnuts mixed
1 cup chopped strawberries
1 tsp cinnamon powder
2 Tbsp Greek honey
A few sprigs of fresh mint for garnish

Instructions

Stack the phyllo, place horizontally in front of you, and cut it into three short columns (strips). Keep covered with a cloth and place a damp cloth on top of the dry one.
Have a large plate and paper towels nearby. Heat 1 ½ inches of oil in a large deep skillet.
Take 1 cut strip at a time and flash fry in the hot oil. As soon as it crinkles and turns lightly golden, turn it with kitchen tongs and fry on the other side for a few seconds. Remove, place on a paper-towel-lined plate to drain and repeat with remaining sheets, replenishing the oil as needed.
To assemble the dessert: Place a fried phyllo strip on a large serving plate. Top with two more strips, fanning them if desired, for an even more dramatic effect. Top with a scoop of ice cream. Garnish with halva, nuts, and strawberries. Crumble a sheet of phyllo and sprinkle that on top. Sprinkle cinnamon, drizzle with honey and serve garnished with fresh mint. Repeat for the second serving.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Crispy Phyllo Sundae