Crispy Phyllo Sundae

Adapted from https://www.dianekochilas.com/crispy-phyllo-sundae/

Servings: 2

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.