Ingredients

Steps

• Scoop ice cream into balls onto a tray and freeze overnight until solid.
• Brush melted butter over a 10cm filo square and layer a second square on top.
• Place an ice cream ball in the center and fold the pastry up to form a sealed parcel.
• Return the prepared parcels to the freezer until ready to fry.
• Heat the oil in a deep-fat fryer or wok.
• Fry the parcels for 30 seconds until the pastry is crisp.
• Remove with a slotted spoon and drain on kitchen towel before serving.