Vanilla ice cream in yufka dough

Name: Vanilla ice cream in yufka dough
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 pck. (250 g each) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 3 TABLESPOONS Butter; 500 g Vanilla Ice Cream; 4 TABLESPOONS Oil; 4 TSP liquid honey

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

PREP TIME
1 20 mins

TOTAL TIME
140 mins

Ingredients

Servings: 4

1 pck. (250 g each) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
3 TABLESPOONS Butter
500 g Vanilla Ice Cream
4 TABLESPOONS Oil
4 TSP liquid honey

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Melt butter in a pot. Cut the ice cream into 4 approx. 2 cm thick and 5 x 8 cm large rectangles. Spread 1 sheet of yufka dough on a clean work surface and spread a thin layer of butter on it. Place 1 more sheet on top.
2
Put 1 piece of ice cream in the middle and fold it together. Press the edges well. Repeat with remaining ice, use the remaining sheets of dough for other purposes. Freeze the ice packs for about 2 hours.
3
Take the ice packs out of the freezer directly before grilling and brush each with 1 tablespoon of oil. Grill for about 1 minute on each side with the lid closed. Arrange the ice cream parcels on plates and sprinkle each with 1 tsp. honey.