2 teaspoons unsalted butter, melted
2 teaspoons canola oil
2 phyllo leaves, 14 inches by 18 inches (about 1 1/2 ounces)
2 1/2 tablespoons confectioners’ sugar, plus 1 1/2 teaspoons for decoration (optional)
1 pint Rocky Road low-calorie ice cream (10 to 12 ounces) or another low-calories flavor to your liking


1. Preheat the oven to 400 degrees F.
2. Mix the melted butter and oil together in a small bowl. Spread one of the phyllo leaves on a cookie sheet, and brush with half of the butter and oil mixture. Place the 2 1/2 tablespoons of confectioners’ sugar in a sieve, and sprinkle about half of it evenly over the phyllo leaf. Place the second phyllo leaf on top, aligning it with the first, and repeat the buttering and sugaring procedure, using the rest of the butter-oil mixture and sugar in the sieve.
3. With a large sharp knife, cut the stacked phyllo leaves into twelve equal squares, four running the length of the rectangle and three across the width. Bake the squares at 400 degrees for 7 to 8 minutes, until they are well browned, crisp, and glazed on top. Using a thin spatula, remove the squares from the cookie sheet, and cool them on a rack.
3. At serving time, place a phyllo square on each of four plates. Using a spoon, scrape a shaving of ice cream (about 1 ounce) for each serving and mound the shavings on top of the phyllo squares on the plates. Stack another phyllo square on top of each ice cream mound, and add another shaving of ice cream. Top the desserts with the remaining phyllo squares, and sprinkle on the remaining 1 1/2 teaspoons of confectioners’ sugar as a decoration, if desired. Serve immediately.

To store leftover phyllo, wrap well and refrigerate or freeze. Jacques Pepin suggests Rocky Road ice cream, but feel free to use your family's favorite.

Ice Cream Phyllo Napoleon
Categories :
Tags :