Baklava Ice Cream Cups

Method

1. Preheat the oven to 180 °C. Melt the butter and cut the filo into 10 cm squares with scissors or a knife; each cup needs 3 squares. Keep the cut squares under a damp tea towel.

   Add in this stepFilo sheets (about 30×40 cm, thawed) 1Unsalted butter, melted 35 g

2. Butter 4 holes of a muffin tin. Brush one filo square with butter and press it into a hole, then butter a second and third square and lay them in, each turned slightly, so the tips stand up like a star. Press the bottom flat with your fingers.

3. Bake on the middle shelf (oven) for 8 min, until the edges are deep golden. Let the cups cool in the tin for 5 minutes, then lift them out carefully; they crisp up as they cool.

   oven

4. Put a little of the leftover melted butter in a frying pan with the roughly chopped walnuts, honey and cinnamon and stir on medium heat for 3 min, until the honey bubbles and coats the nuts in a glossy layer. Spread on baking paper to cool, then break into pieces. Hot honey is extremely hot, so don't touch it.

   Add in this stepWalnuts 60 gHoney 2⅛ tbspGround cinnamon 1 pinch

   medium heat

5. Just before serving, put a little walnut crunch in the bottom of each cup and add a scoop of ice cream. Top with the rest of the crunch, the pistachios and orange zest, drizzle with the remaining honey and serve at once.

   Add in this stepVanilla ice cream 200 gPistachios, chopped 2 tbspFinely grated orange zest 1 tspHoney 0.9 tbsp