For Phyllo Pastry Dessert Cups:
6 tablespoons unsalted butter, melted
6 sheets frozen phyllo dough, thawed (about 17x12-inch rectangles)
For Ice Cream and Fresh Berry Filling:
Vanilla ice cream (or any ice cream flavor of your choice)
Fresh blueberries and raspberries, or any combination of fresh berries
Mint Sprigs (optional)
To Make Phyllo Pastry Dessert Cups:
Lightly brush twelve 2-1/2-inch muffin cups with some of the melted butter; set aside. Lightly brush a sheet of phyllo with melted butter. Place another sheet of phyllo on top of it; brush with melted butter. (Cover remaining phyllo with plastic wrap or slightly damp towel to keep it from drying out.)
Cut phyllo stack into twelve 4-inch squares. Place one phyllo square on top of a second square, followed by a third square, setting each at a slight angle to create a star shape. Gently press the 6-layer stack into one of the muffin cups, leaving the points sticking up or drooping slightly. Repeat process with phyllo and butter to form 12 cups total.
Bake dessert cups in a 375 degree F (190 C) oven for 7 to 9 minutes or until golden and crisp. Cool completely on a wire rack. Carefully remove cups from pan. Store in a dry place up to several hours.
To Assemble the Desserts:
Place a scoop of ice cream into each baked phyllo pastry cup, place berries around ice cream, and if desired, garnish each dessert cup with a mint sprig. Serve immediately.
Makes 12 Fresh Fruit and Ice Cream Dessert Cups.
Date: January 17, 2003