Fried Baklava Ice Cream Recipe By Tasty Recipes

ROSIE'S BAKLAVA ICE-CREAM CAKE

Steps:

• With a sharp knife finely chop almonds and walnuts separately. (Resist the temptation to use a food processor; chopping by hand is the key to the texture of baklava.) In a bowl stir together nuts, sugar, and spices. Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Melt butter and keep warm. (If butter cools, it will be too thick to brush.)
• Preheat oven to 350°F.
• With a pastry brush brush a 17 1/2- x 12 1/2- x 1-inch baking pan with some butter. Cover bottom of pan with a phyllo sheet, keeping remaining sheets covered with plastic wrap and towel, and lightly brush with butter. Layer 7 more phyllo sheets, brushing each sheet with butter, in same manner. Sprinkle nut mixture over buttered phyllo and with your fingers gently spread evenly.
• On a work surface (not on top of nut layer) lightly butter and stack remaining 8 phyllo sheets, making sure top sheet is well-buttered. Transfer phyllo stack to baking pan, putting it on nut layer and pressing to help it adhere to nuts. With a fork prick top phyllo stack all over at 1/4-inch intervals going through to nut layer, to keep it from puffing unevenly. With sharp knife halve baklava crosswise and bake in middle of oven until golden brown, about 30 minutes.
• Make syrup while baklava is baking:
• Halve lemon half. In a 1 1/2-quart saucepan boil water, sugar, and lemon over moderate heat, stirring until sugar is dissolved and liquid is reduced to about 1 1/3 cups, about 10 minutes. Remove pan from heat and stir in honey. Discard lemon and cool syrup to warm.
• Pour warm syrup over hot baklava and cool in pan on a rack 15 to 30 minutes. (Baklava will absorb syrup.) Do not let baklava cool more than 30 minutes before assembling cake or phyllo layers will become too soft to transfer.
• While baklava is cooling, soften ice cream. (We softened ours in a microwave set on defrost, 30% power, 1 1/2 to 2 minutes. Alternatively, you can leave it in the refrigerator - not on the counter -30 minutes).
• Assemble cake:
• Using two 30-inch-long sheets of foil, line a 13- x 9- x 2-inch baking pan, arranging 1 sheet lengthwise and 1 sheet crosswise. With a large metal spatula carefully slide 1 baklava half into pan and top with ice cream, spreading evenly. Slide remaining baklava half over ice cream and wrap cake snugly in foil. Freeze cake at least 6 hours and up to 1 week.
• Just before serving, cut cake into pieces.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

BAKLAVA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!