Skip to Content
Menu

Lemon Sorbet Sundaes in Phyllo Cups

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Dec 16, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Check out this quick and creative fruit dessert layered by phyllo sheets and topped with honey-cinnamon mixture garnished with strawberry – a classic Greek dessert.

Lemon Sorbet Sundaes in Phyllo Cups

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 9
  • Servings 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Phyllo Cups

  • Nonstick cooking spray
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 4 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed

Filling

  • 1/3 cup honey
  • 1/2 teaspoon cinnamon
  • 1 1/2 pints zesty lemon sorbet
  • 1/3 cup finely chopped walnuts
  • 6 fresh strawberries, cut into fans

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray six 6-oz. custard cups with nonstick cooking spray. In small bowl, combine sugar and 1/4 teaspoon cinnamon; mix well.
  • Step 
    2
    Place 1 pastry sheet on work surface; spray with nonstick cooking spray. Sprinkle with 1/4 of sugar mixture. Top with second pastry sheet. Spray with cooking spray; sprinkle with 1/4 of sugar mixture. With sharp knife, carefully cut pastry sheets into 12 (4x4 1/4-inch) rectangles.
  • Step 
    3
    Place 1 pastry rectangle into 1 sprayed custard cup so that one corner of rectangle covers bottom of custard cup and remaining corners extend above edge of cup. Add 3 more rectangles, turning each one slightly so extended corners do not overlap. Repeat with remaining pastry rectangles to make 2 more phyllo cups.
  • Step 
    4
    Repeat process with remaining 2 pastry sheets and cinnamon-sugar mixture, making 3 additional phyllo cups. Place custard cups on cookie sheet. Bake at 350°F. for 8 to 10 minutes or until crisp and golden brown. Cool 5 minutes. Carefully remove pastry cups from custard cups.
  • Step 
    5
    Just before serving, in small microwave-safe bowl, combine honey and 1/2 teaspoon cinnamon; mix well. Microwave on HIGH for 30 to 60 seconds or until warm, stirring once halfway through cooking.
  • Step 
    6
    To serve, spoon 1/2 cup sorbet into each shell. Drizzle each serving with warm honey mixture; sprinkle with walnuts. Garnish each serving with strawberry fan.

Nutrition

290 Calories
5g Total Fat
2g Protein
58g Total Carbohydrate
46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
70mg
3%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
8%
Sugars
46g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section