Crispy Phyllo Sundae

Ingredients

• 6 sheets of commercial phyllo at room temperature
• Sunflower oil for frying the phyllo
• Two servings of vanilla ice cream
• 3 Tbsp crumbled tahini-based halva
• ½ cup chopped hazelnuts and ½ cup walnuts mixed
• 1 cup chopped strawberries
• 1 tsp cinnamon powder
• 2 Tbsp Greek honey
• A few sprigs of fresh mint for garnish

Steps

1. Stack the phyllo, place horizontally in front of you, and cut it into three short columns (strips). Keep covered with a cloth and place a damp cloth on top of the dry one.

2. Have a large plate and paper towels nearby. Heat 1 ½ inches of oil in a large deep skillet.

3. Take 1 cut strip at a time and flash fry in the hot oil. As soon as it crinkles and turns lightly golden, turn it with kitchen tongs and fry on the other side for a few seconds. Remove, place on a paper-towel-lined plate to drain and repeat with remaining sheets, replenishing the oil as needed.

4. To assemble the dessert: Place a fried phyllo strip on a large serving plate. Top with two more strips, fanning them if desired, for an even more dramatic effect. Top with a scoop of ice cream. Garnish with halva, nuts, and strawberries. Crumble a sheet of phyllo and sprinkle that on top. Sprinkle cinnamon, drizzle with honey and serve garnished with fresh mint. Repeat for the second serving.