Pistachio Peach Sundaes with Crisp Phyllo Cups

Pistachio Peach Sundaes with Crisp Phyllo Cups
Photo by Scott Phillips


  • 1 package (1 lb.) phyllo dough, thawed overnight in the fridge in its wrapping (you’ll only use 6 or 7 sheets)
  • Vanilla ice cream
  • Pinch table salt
  • ¾ oz. (3 Tbs.) very finely chopped pistachios
  • 1/3 cup (1-½ oz.) coarsely chopped pistachios
  • 1-½ oz. (3 Tbs.) unsalted butter
  • 1 cup fresh raspberries or blueberries
  • + 6 more ingredients
    • 1 Tbs. honey (I like lavender honey)
    • 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)

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


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