Baklava sundae: vanilla ice cream scooped into phyllo cups and topped with a sticky-sweet nut sauce that tastes like baklava, but better!
My friend Erin told me that I need to be the queen of no-bake desserts this summer. And I'm like 'challenge accepted.'
And then a baklava craving hit.
I've made a small batch of baklava before, but it was years ago.
Instead of cranking my oven, I decided to get creative with some phyllo shells in my freezer. Also found in my freezer: ice cream that my husband didn't already eat. This baklava sundae was destiny!
You know the syrup for baklava the you drench everything in? Oh, Mama.
It's a sweet honey syrup infused with cinnamon and nuts. If you have orange blossom water or rose water in your fridge, it's great to stir in here. It's not necessary, though, so don't make an extra trip to the store.
I could eat this sticky-sweet nut sauce on top of yogurt, or a plain vanilla sponge cake. It's made up of pecans, walnuts and pistachios, which happen to be all of my favorite nuts!
Let's recap: phyllo tart shells (they come already baked in the freezer section, hooray!), mini scoops of vanilla ice cream (use a cookie dough scoop for this), and a sweet honey-nut sauce on top. Check check check.
Oh wait! The best thing about this baklava sundae dessert is that you actually can make it ahead of time. The tart shells stay crisp for about 12 hours after you scoop the ice cream into them. I honestly don't know how I waited 12 hours to find this out for you, but I persevered.
If you're making this ahead of time, save the honey nut sauce for just before serving. Even better: warm the sauce before serving.
These baklava sundaes are the perfect dessert for a dinner party.
- 1 1.9-oz package mini fillo shells (pre-baked)
- 1 pint vanilla ice cream
- ½ cup orange blossom honey
- 1 cinnamon stick
- 1 teaspoon orange blossom water (optional)
- Defrost the phyllo tart shells. You can crisp them in a hot oven if you like, but mine didn't need it.
- In a small saucepan, combine the honey, ½ cup water, and cinnamon stick. Bring to a gentle simmer and let bubble for about 20 minutes. Be careful not to let the mixture boil over, because it's um, very sticky.
- Remove the honey syrup from the heat, discard the cinnamon stick, and stir in the orange blossom water (if using).
- To serve, place a mini scoop of vanilla ice cream in each tart shell, and top with the honey-nut syrup.
- *You can pre-fill the tart shells with the ice cream and they'll stay crispy for about a day ahead of time.
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 56mgCarbohydrates: 31gFiber: 2gSugar: 20gProtein: 4g
Made these tonight! Just perfect! Easy peasy, too.
Christina Lane says
Thanks, Cheryl! I'm so glad you liked them :)
Kayle (The Cooking Actress) says
ooooh these little sundaes are genius!!!!! I love baklava and the fact that these are no bake is all the better!
Michelle Yeoman says
Thanks for the recipe, but am I missing something? I don't see suggested measurements for the nuts (or even the inclusion of the nuts in the recipe). Am I just to use whichever variety I want in whatever volume I want and coat it with the syrup? Thanks!
The recipe is missing the nuts. How much? what kind? toasted? Thanks!