Phyllo Baskets with Ice Cream And Strawberry Sauce


4 sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted
1 pint strawberries, hulled
2 teaspoons cornstarch
1/4 cup granulated sugar
1 pint vanilla ice cream

Preheat oven to 325°F (160°C). Lightly grease 4 sections of a muffin
tin.

Place 1 sheet of phyllo dough on a clean work surface and, using a
pastry brush, lightly brush sheet with melted butter. Place a second
sheet directly on top of the first, brush with butter and cover with a
third sheet of phyllo. Brush with butter and top with the fourth sheet
of phyllo (do not brush this last sheet). Cut in half and then in half
again so that you have 4 equal stacks of phyllo. Press each piece into
prepared muffin tin, folding and overlapping phyllo, allowing edges to
overhang. (The phyllo shouldn't look neat.) Bake until golden brown,
about 20 minutes.

Meanwhile, place strawberries in a food processor and purée. Add
cornstarch and pulse several times to blend. Strain into a small
saucepan and heat over medium heat. When hot, add sugar and stir to
dissolve.

Place a scoop of ice cream into each baked phyllo basket and drizzle
with warm strawberry sauce to serve.
Makes 4 servings.

Cooking Tip: If you live in a dry area, be sure to cover the
'stand-by' sheets of phyllo with a damp paper towel to keep it from
drying out while you work. If the preparation is a quick one, or it's
reasonably humid where you live, this shouldn't be a problem.