NUTCRACKER SWEET TARTS WITH CARAMEL ICE CREAM
$1,000 Best Dessert Winner Linda Rohr, Darien, CT
Ingredients
1/3 cup melted semi sweet chocolate morsels
1 teaspoon light corn syrup
1/4 teaspoon almond extract
1/2 cup toasted, chopped mixed nuts (almonds, pecans, and walnuts)
1/3 cup prepared dulce de leche sauce or premium caramel sauce
15 Athens® Mini Fillo Shells (1 box)
1/3 cup finely ground crystallized ginger
1 pint premium dulce de leche or vanilla ice cream
2 tablespoons cocoa, for garnish
In a medium bowl, combine chocolate, corn syrup and almond extract, stirring well. Add the nuts and swirl in dulce de leche. To serve, place 1 tablespoon of nut mixture into each Fillo Shell and sprinkle with ginger. Top with a mini scoop of ice cream and dust dessert and plate with cocoa. Serve immediately.
Makes 15 Deserts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
|
|
