Baklava sundae: vanilla ice cream scooped into phyllo cups and topped with a sticky-sweet nut sauce that tastes like baklava, but even better.
Last summer my friend Erin declared I should be the queen of no-bake desserts. I accepted the challenge, and right away a craving for baklava arrived. Instead of heating the oven for a full pan of pastry, I reached into the freezer for pre-baked phyllo tart shells and found a pint of vanilla ice cream that my husband hadn’t finished. The result was a simple, no-bake baklava sundae that hits all the right notes: crisp phyllo, creamy ice cream, and a warm, honeyed nut sauce inspired by classic baklava.
The syrup that dresses baklava is pure magic — a honey-based syrup lightly flavored with cinnamon and sometimes floral waters like orange blossom or rose water. If you have orange blossom water on hand, a splash in the syrup adds an authentic aromatic lift, but it’s optional. The core of the sauce is honey, a cinnamon stick, and a mixture of nuts. I used pistachios, walnuts, and pecans, which together give a balanced flavor and satisfying crunch.
In short: this dessert is built from three main components — pre-baked phyllo tart shells, mini scoops of vanilla ice cream, and a sticky honey-nut syrup spooned over the top. It’s an easy dessert to assemble for a small dinner party or casual summer gathering.
One of the best things about these baklava sundaes is how practical they are to prepare ahead. You can scoop ice cream into the phyllo shells and keep them in the freezer for several hours; the shells will stay crisp for about 12 hours after assembling. If you plan to prep in advance, hold off on pouring the honey-nut sauce until just before serving. Warm the sauce briefly for the most appealing contrast between chilled ice cream and warm syrup.
Baklava Sundaes
These baklava sundaes are an easy, elegant dessert—perfect when you want baklava flavor without the fuss of baking layers of phyllo.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 (1.9-ounce) package mini phyllo shells (pre-baked)
- 1 pint vanilla ice cream
- 1/2 cup orange blossom honey
- 1 cinnamon stick
- 1/2 cup pistachios (coarsely chopped)
- Optional: 1 teaspoon orange blossom water or rose water
Instructions
- Defrost the phyllo tart shells according to package directions. If you prefer an extra-crisp shell, warm them briefly in a hot oven for a few minutes, then cool.
- Make the honey-nut syrup: in a small saucepan combine the orange blossom honey, 1/2 cup water, the cinnamon stick, and the pistachios. Bring the mixture to a gentle simmer and let it bubble very gently for about 20 minutes, stirring occasionally. Watch carefully so it doesn’t boil over — the syrup is sticky and can foam up.
- Remove the pan from heat, discard the cinnamon stick, and stir in the orange blossom water if using. Taste and adjust: add a touch more water if the syrup is too thick for spooning, or a little extra honey for sweeter syrup.
- To assemble, place a small scoop of vanilla ice cream into each phyllo shell — a cookie-dough scoop works well for consistent mini scoops. Spoon the warm (or room temperature) honey-nut syrup over the ice cream and shells. The contrast of warm syrup and cold ice cream is delightful.
- Make-ahead tip: you can fill the shells with ice cream up to about 12 hours before serving and keep them covered in the freezer. Store the syrup separately and warm it slightly before serving for best texture and flavor.
Nutrition Information
Yield: 4
Serving Size: 1
Approximate amount per serving
Calories: 293
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 29mg
Sodium: 122mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 21g
Protein: 7g
Serving suggestions and variations: for a twist on the nut mix, use only walnuts and pistachios, or add toasted almonds for extra texture. A scoop of cinnamon or honey ice cream can intensify the baklava flavor if you want a less traditional but very tasty version. These baklava sundaes also pair nicely with a small drizzle of melted dark chocolate or a sprinkling of flaky sea salt for contrast.
Whether you’re making these baklava sundaes for an easy summer dessert, a dinner party, or a last-minute treat, they deliver big flavor with minimal effort. Crisp phyllo shells, cold vanilla ice cream, and warm honeyed nuts combine into an elegant, no-bake dessert that captures the spirit of baklava without the fuss.