Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 1/2 cup vanilla ice cream, slightly softened
- 40grams butter, melted
- 2 cinnamon sticks
- 2tablespoons mint leaves
- 1 punnet raspberries
- 1 nectarine, stone removed and sliced
- 1/2 cup honey
- 8 sheet sheets filo pastry
- 200grams caster sugar
Nutrition per serving
2820kJ / 678Cal
2820 Kilojoules or 678 Calories
32% of daily energy intake*
Protein
6.0grams
Fat
13.0grams
Carbs
134grams
Sugars
103grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Line 4 x 1/3 cup (80ml) muffin pan holes with plastic wrap. Divide ice-cream among the holes and press the ice cream into the muffin holes to take shape. Refreeze for 3 hours or until firm.
Step 2 of 5
Stir cinnamon, sugar, honey and water in a pan over low heat until sugar dissolves. Simmer on low heat for 5 minutes.
Step 3 of 5
Preheat oven to 180°C. Line a 20x30cm baking pan with paper. Cut pastry sheets in half. Brush each with butter and layer on top of each other in pan. Prick with a fork. Bake for 15 minutes until golden.
Step 4 of 5
Remove pastry from oven. Pour half the syrup over. Set aside to soften. Add fruit to the remaining syrup.
Step 5 of 5
Cut out 8x7cm rounds from pastry and place 4 onto serving plates. Remove ice-cream from pan and place onto filo. Top with second filo rounds, fruit and syrup. Garnish with mint and serve.
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