What the heck is Phylloccine you ask?
It's phyllo that's been cut into strips resembling fettuccine.
Voila!
"Phyllo-ccine"!
So now we're making up our own words.
The recipe called for lots of extra goodies that I didn't bother with. Brown-sugar-sweetened whipped cream, a special raspberry/blueberry/mint mixture, and a fancy skewer threaded with berries. No doubt it would have been fabulous that way, but I took the easy way out and I can't imagine anything better than what I just put in my mouth.
The little phyllo nests take almost no effort. If you're reading this and haven't done it yet, please pull a roll of phyllo out of the freezer, slice some up, drizzle with butter and sugar, and bake at 350 for 8-10 minutes. That's it. Layer with any ice cream you like and/or fruit and/or whipped cream. Or how about lemon curd? Or chocolate pudding? There are so many possibilities!
This time I used Blue Bell Pistachio Almond ice cream (run and get some now), drizzled with Hershey syrup (don't judge), and topped with a couple of pieces of frozen banana (in the freezer for green smoothies). It was like eating a little piece of heaven. And effortless heaven is pretty darn appreciated around this house.
If you'd like to see the fancy version made by the other Tuesdays With Dorie bakers, their links are here.
To "top it off", a shoe!
.JPG)
I was thrilled with the easy factor for this week's recipe. Easy + summer = bonus.
ReplyDeleteAnd TWD is a no-judge zone. It's all good :-) (I always have a bottle of Hershey's hanging in the fridge - just in case...)
I like your flavor combination! And this truly can be done in so many ways- love it.
ReplyDeleteYou are right--these sweet phyllo disks would be great with custard or curd. Blue Bell ice cream isn't widely sold where I live, but I'll keep an eye out, just in case.
ReplyDeleteLooks like things got a little crazy at Club Bananas!
This dessert is wide open to variation! I truly enjoyed this one as well. Funny you show a picture of Club Bananas and your dessert has bananas..
ReplyDeleteThis comment has been removed by the author.
ReplyDeletere-doing because of a typo! I have a box of filo just sitting in the freezer, waiting for me to make this dessert. Thanks for sharing it.
ReplyDeleteLoved you interpretation and hey who doesn't love easy. Do not have phyllo (neither do we get it here), otherwise these babies would have been in the oven by now.
ReplyDelete