I made these for a Greek cooking class and they were such a hit. If you are allergic to nuts, simply substitute them for chocolate and fruit.

What You'll Need - Makes 12

  • 3 Sheets Phyllo Pastry
  • 2 Tbs Butter
  • 1/2 Cup Almond Nuts
  • 1/2 Cup Pistachio Nuts
  • Honey for drizzling
  • 2L Tub Vanilla Ice Cream
  • 1 Muffin Tray

Prep - 30 Minutes

  • Finely dice the nuts
  • Place one sheet of the phyllo pastry and brush with melted butter.
  • Sprinkle the chopped nuts onto the pastry and cover with a second pastry sheet.
  • Repeat this for the last puff pastry sheet
  • Cut the pastry into half and each half into 3 by 3 making 6 and 12 in total.
  • Place each piece of pastry into an oiled muffin tray making a nest
  • Bake the phyllo pastry until golden brown (About 10 minutes)
  • Once cooked, allow to cool down completely
  • Fill the phyllo pastry nests with vanilla ice cream. Drizzle some honey on top and top with additional nuts.