准备

制作phyllo杯子：

• 将烤箱架放在烤箱中间；将烤箱加热到325°F。轻轻黄油六个大（10盎司）Pyrex蛋奶杯，小模子或松饼罐。
• Combine the butter, honey, and salt in a small saucepan. Cook over medium heat, stirring often, until the butter is melted and the mixture is combined, about 2 minutes.
• 清晰的两大工作表面(一个用于蛋糕and another for assembly) and set out a long ruler, a sharp knife or pizza wheel, a pastry brush, and a damp towel. Have the butter mixture and the pistachios ready.
• 取消包装Phyllo包装，然后将六或七张纸剥下，将它们平放平。（将剩余的面团包裹起来，冷藏并保存另一种用途。）小心地提起一张纸，将其平放在另一个表面上；用湿毛巾盖住面团的其余部分，以免干燥。如果面团略微泪流满面，就可以了，但是如果它粘在自己身上或严重撕裂，请将其扔掉并使用下一张纸。用一些蜂蜜混合物刷整片。均匀地撒上1汤匙。开心果。将第二张面团直接放在第一个顶部，然后轻轻按下。在菲洛（Phyllo）上均匀地刷另一汤匙开心果。用第三张phyllo覆盖，然后轻轻按一下。 Brush again with the honey mixture and sprinkle with the remaining pistachios. Top with a fourth and final layer of phyllo and press gently.
• Using the knife or pizza wheel (use the ruler for a straight edge), trim the phyllo stack into a 16-1/2×11- inch rectangle. Cut it lengthwise into two 5-1/2-inch-wide strips. Cut the strips crosswise into thirds, so you get six 5-1/2-inch squares. Set the six custard cups on a baking sheet. Gently ease a phyllo square into a cup so the bottom fits snugly and the sides form a cup shape. The sides will be a bit ruffly; don’t worry about making them flush. Repeat with the rest of the phyllo.
• 烘烤，直到phyllo杯子的底部到处都是金色的（尖端会更苍白），14至18分钟。在蛋ust杯中完全冷却。

制作组合：

• 在一个小锅中，将蜂蜜，石灰皮，酸橙汁和盐混合在一起。用中火煮，经常搅拌，直到结合且光滑约1分钟。放在一边稍微冷却。
• Cut each peach half into thin (1/4- to 1/2-inch) wedges and then cut crosswise into halves or thirds. Put the peaches and berries in a large bowl. Drizzle the warm honey mixture over the fruit, scraping the pan with a rubber spatula, and gently toss. Use immediately or cover and refirgerate for up to 6 hours.

Assemble the sundaes:

• 将冰淇淋放入冰箱中，以稍微软化约10分钟。将phyllo杯放在甜点板上。搅拌蛋糕，然后将一些果实倒入每个壳中。加入一勺冰淇淋，从蛋糕上的一些果汁上勺，然后撒上切碎的开心果。立即服务。

提前提示

您可以在一天提前一天烘烤Phyllo杯子，然后将其存放在密封的容器中。