Recipe: Baklava Sundaes with Honey-Nut Sauce

BAKLAVA SUNDAES

1 (1 pound) package frozen filo/phyllo dough
1/3 cup butter, melted
Vanilla ice cream
Honey-Nut Sauce (recipe follows)

Thaw filo according to package directions. Remove 6 sheets; immediately refreeze remaining filo for another use. Place filo on flat surface and cover with plastic wrap. Remove one sheet at a time, leaving remaining filo covered.

Place one sheet on work surface. Lightly brush with some of the melted butter. Top with another sheet of filo. Repeat brushing and layering with remaining melted butter and filo. With scissors, cut filo stack into twelve (4-inch) squares. Form filo cups by pressing squares into muffin pan with corners extending above edges of cups.

Bake in 400 degree F oven for 5 to 8 minutes or until golden brown. Cool in pan on wire rack.

To serve, spoon ice cream into baked cups. Top with Honey-Nut Sauce.

HONEY-NUT SAUCE
Makes about 1 1/2 cups

1/2 cup sugar
1/2 cup water
1/2 cup honey
2 teaspoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon peel
1 cup chopped walnuts, toasted*

In medium saucepan, heat sugar and water over medium-high heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat; stir in remaining ingredients. Cool to room temperature before spooning over ice cream-filled fillo cups.

*TO TOAST NUTS:
Spread nuts in single layer in dry skillet over medium heat. Cook, stirring constantly, for about 4 to 5 minutes or until nuts are fragrant and start to brown. Immediately remove from skillet to cool.

Makes 12 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996