Layers of sweet phyllo pastry and marbled blueberry vanilla ice cream. Perfect summer treat!
About phyllo pastry:
When you’re buying phyllo, you’ll probably notice different companies make different sizes of phyllo. I bought two packs of phyllo pastry, each weighing 300 grams (10.5 oz) and containing 6 sheets, the size of each about 29 x 39 cm (11.5 x 15 inches).
You can get anything similar, as long as you have enough sheets. Once the phyllo stacks are baked, you’ll be trimming them to size anyway. However, if the phyllo available to you is thicker and heavier than what I use, you can also use 4-5 sheets per stack. (Example: you might find a 300-gram (10-ounce) pack of phyllo that only has 4 sheets. In this case you don’t need six sheets.)
Working with phyllo:
When you remove phyllo from its packaging, place the whole stack on a clean, slightly damp kitchen towel (I use a spray bottle to dampen it). Then cover the whole stack of raw phyllo with another clean dampened kitchen towel. Uncover when you take out a phyllo sheet and cover right back. This might seem annoying or unnecessary, but uncovered phyllo dries really quickly which results in phyllo breaking as you pick it up.
These sandwiches are definitely on the sweet side. If you want to make the sandwiches less sweet, you can skip the sugar used in the phyllo stacks and simply brush the phyllo sheets with butter only. Or sprinkle sugar just on the final, top sheet in a stack.