Ice Cream Fillo Pastry Parcels

Quick Summary:

with Optional Chocolate Sauce



What you will need:

PER PARCEL:

3 small sheets fillo pastry, 20cm square (approx)
Melted butter as needed
1-2 tbsp raw sugar
2 scoops vanilla bean ice cream
1 ferrero rocher chocolate OR; 2 tsp Bitton Orange Jelly

CHOCOLATE SAUCE (optional):

100g dark chocolate, in pieces
½ cup cream
1 tsp vanilla bean paste

Ice Cream Fillo Pastry Parcels


How to make it:

Fold a piece of baking paper into a quadruple layer for each parcel.

To make parcels place 1 piece pastry on work surface. Brush with melted butter and sprinkle with sugar.

Top with another sheet of pastry at an angle and brush with butter and sprinkle with sugar.

Repeat with final pastry sheet, again at an angle to the other corner.

Place 1 scoop of ice cream into centre of pastry. Place chocolate or jelly on top and place the other ice cream on top of that.

Wrap with the pastry edges pulling them up to join at the top of the ice cream, brush with more butter.

Place on top of the folded pieces of baking paper and freeze for 30 minutes. (These can be made well in advance and frozen right up until before cooking.)

Preheat Kleenmaid oven to fan forced MaxºC (this takes about 12 minutes to reach temperature). Line baking tray with paper.

When Kleenmaid oven is at full temperature, place parcels on their folded baking paper onto prepared tray and cook for 2-3 minutes until pastry is golden and clearly well cooked.

Serve immediately.

TIP:
Have ice cream balled up on trays in freezer ready to go, the ice cream needs to be firm for these to work.

Also keep a damp tea towel over the filo pastry while you are preparing (this stops the pastry drying out).


CHOCOLATE SAUCE (optional):

Place all ingredients into a saucepan for 10 minutes/Induction 2 on Kleenmaid Induction Cooktop. Stir gently to combine. Drizzle over cooked ice cream parcels before serving.

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