Ice cream Baklawa Cups
- 1 Igloo Malai Kulfi Tub
- 6 sheets phyllo baklava dough
- 3 tsp butter, melted
- 2 cups sugar syrup
- Preheat the oven to 180°C. Brush a 12-cup muffin pan with softened butter and set aside.
- Place 1 phyllo baklava sheet on a working surface and brush the phyllo sheet evenly with melted butter.
- Top the buttered phyllo sheet with 1 more sheet and brush with butter. Continue layering and brushing with the remaining 3 phyllo sheets.
- Top with the sixth sheet, but do not butter that one. Cut the phyllo stack into 12 equal squares and carefully fit a square of phyllo into each buttered muffin cup.
- Bake until crisp and golden in color. Pour scented simple syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
- Transfer baklava cups to a wire rack and allow any excess syrup to drip off.
- Scoop Igloo Malai Kulfi into the cooled baklava cups, sprinkle some pistachios and serve. Yum!
