Pistachio Peach Sundaes with Crisp Phyllo Cups

Pistachio Peach Sundaes with Crisp Phyllo Cups
Photo by Scott Phillips


  • Pinch table salt
  • ¾ oz. (3 Tbs.) very finely chopped pistachios
  • 1/3 cup (1-½ oz.) coarsely chopped pistachios
  • Vanilla ice cream
  • 1-½ oz. (3 Tbs.) unsalted butter
  • 1 cup fresh raspberries or blueberries
  • 1 Tbs. honey (I like lavender honey)
  • + 6 more ingredients
    • 3 Tbs. honey
    • 1 Tbs. fresh lime juice
    • 3 firm but ripe peaches, halved and pitted
    • Pinch table salt
    • ¾ tsp. finely grated lime zest (from 1 medium lime if using a Microplane grater)
    • 1 package (1 lb.) phyllo dough, thawed overnight in the fridge in its wrapping (you’ll only use 6 or 7 sheets)

Position an oven rack in the middle of the oven; heat the oven to 325°F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or muffin tins. Combine the butter, honey, and salt in a small saucepan. Cook over medium heat, stirring often, until the butter is melted and the mixture is c...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network