Give your next ice cream social a fun twist with these bowls made of light and flaky phyllo.
- 12 sheets Athens® Phyllo Dough (9×14”), thawed
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons unsalted butter, melted
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350⁰F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
In a small bowl, thoroughly combine the sugar with the cinnamon.
Place one sheet of phyllo on work surface and lightly brush with melted butter. Sprinkle liberally with cinnamon sugar mixture over the entire surface. Layer and repeat with five more sheets. Cut in half so that you have two rectangle stacks, each 9″ x 7″ each. Repeat process with 6 more sheets of phyllo so that you finish with a total of four stacks.
Brush the outside of four 2 ½-3” diameter ceramic ramekins with butter. Place them open side down on a baking sheet. Center one stack of phyllo over each ramekin. Press gently onto the ramekin molding and crimp until it takes on the shape of the ramekin. Cut off excess with a round biscuit cutter or knife or leave on as a rim for the ice cream bowl. Brush each with butter and sprinkle a little more cinnamon sugar mixture. Reroll unused phyllo sheets and follow storing instructions on package. Bake for 14-16 minutes or until crisp. Allow to cool, then gently remove ramekins. Fill with your favorite ice cream.
Serving size: 1 bowl (38g), Amount per serving: Calories 170, Total Fat – 9g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 65mg, Dietary Fiber – 0g, Total Carbohydrate – 19g, Sugars – 5g, Protein – 2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 0%