BAKLAVA ICE CREAM - flaky phyllo pastry, wrapped around your favorite ice cream, deep fried until golden and crispy, topped with honey, rose or orange blossom syrup and pistachios.

Ingredients (makes 4-5 pockets)

1 pint (500 g) ice cream of choice, I used vanilla
1/2 lb or 200 g phyllo pastry, thawed
2 handfuls pistachios, chopped
1/2 cup sugar
1/2 cup water
A dollop of honey or splash of rose or orange blossom water
Melted butter, olive oil, or any oil, for wrapping, about 100 g
Lots of for frying, I used sunflower seed oil

Instructions

1. Lightly brush a phyllo sheet with melted butter or oil. Place a second pastry on top, and press them together.

2. Add 2-3 scoops of ice cream in the middle. Fold the pastry over the ice cream, like a burrito, greasing the phyllo as needed.

3. Brush with more olive oil or butter and wrap another sheet of pastry around the ice cream burrito.

4. Move the ice cream wrap in the freezer, on a plate/sheet.

5. Repeat the process until you’re out of ice cream. Freeze the baklava ice cream wrap for at least 4 hours.

6. Combine the sugar, water and a splash of orange blossom water or rose water in a saucepan on medium heat. Simmer until the sugar is dissolved. ( If no rose or orange blossom water, skip this step and use honey to drizzle atop the phyllo ice cream to your desire )

7. Heat an oil bath in a pot on medium heat to 375°F or 190°C.

8. Add in the baklava ice cream, straight from the freezer. Fry for 15 seconds, flipping the baklava ice cream halfway through.

9. Drain the excess oil, place the baklava ice cream on the serving plate, add a splash of syrup on top and finish off with pistachios. Serve right away!!! Half of the ice cream will melt and soak in the pastry, half of it will stay cold, it’s just amazing!

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