Ingredients
3 sheets filo pastry
1 egg yolk, beaten
3 balls vanilla ice cream
250ml/8¾fl oz vegetable oil, for frying
To serve
25g/1oz apricots
25g/1oz pistachios
icing sugar
Method
1. Brush the filo pastry with the egg yolk.
2. Place a ball of ice cream into the middle of each sheet of filo pastry and wrap around the excess pastry.
3. Place into the freezer and set for 10 minutes.
4. Heat the oil in a deep, heavy-based sauce pan or deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the ice cream parcels in the hot oil for one minute.
5. Take out and drain on kitchen paper.
6. Spinkle the deep fried ice cream with pistachios and apricots, then dust with icing sugar.
7. Serve.
