Filo Ice-Cream Sandwich
8 sheets of filo pastry
50g melted butter
Store bought 2 L ice-cream – of your choice
¼ cup roasted nuts – walnuts, pecan nuts, hazelnuts
Preheat oven to 180C.
Scope the ice-cream into a 20cm x 30cm baking tin and flatten the top with a knife. Place in freezer for a minimum of 6 hours or overnight.
On a clean bench, lay 1 sheet of filo pastry and brush generously with butter. Lay another sheet on top and brush generously with butter – continue with this process until you have 8 sheets layered. To ensure the layers do not come apart in the oven ensure they are well laminated with butter.
With a 7.5cm cookie cutter, cut out the round discs and place on a baking tray lined with baking paper. Repeat until you have a total of 16 discs. Prick with a fork and bake for 10 mins our until golden brown. Cool.
Remove the ice-cream from the freezer and using a 7cm cookie cutter, cut 8 discs of ice-cream. Place a disc of ice-cream between 2 filo discs and then roll the edges of the ice-cream in the chopped nuts. Sprinkle with icing sugar and serve.