Recipe#8773

Title: Fried Icecream 08

From: eastclova@aol.com (Eastclova) 
 Newsgroups: rec.food.baking 
 Subject: Re: WANTED: DEEP FRIED FOOD RECIPES 
 Date: 08 Oct 1998 21:19:54 GMT 

250g pack of filo pastry, each sheet about 30x45cm
 400g finest-quality mincemeat
 500ml vanilla icecream
 oil for deep-frying
 golden icing sugar for dusting
 You will need only 12 sheets of the filo.  Place them in front of
 you on a clean, dry work surface or chopping board.  The longer
 side should face you.  Fold the first sheet in half, right over
 left, so that you are working with a double thickness.  Turn the
 sheet of pastry clockwise so that the open edges are away from you,
 the folded edge nearest.  Put a generous heaped tablespoon of
 mincemeat in the centre of the pastry, followed by a scoop of
 vanilla ice-cream.
 Take the long, folded edge nearest to you and place it over the
 ice-cream and mincemeat.  Then fold in the right-hand side to the
 centre to overlap the other side, followed by the left-hand side.
 Then turn the parcel over and away from you so that the pastry
 enclosed the filling completely.  Place on a metal tray and rush
 to the freezer.  Continue with the remaining pastry.  Freeze for
 at least 2 hours (don't try to hurry the process) so that the
 ice-cream is really firm by the time you want to fry each parcel.
 Heat the oil in a deep-fat fryer to 195C.  Lower the parcels, two
 at a time, in the frying basket.  Each parcel will take two and a
 half minutes to cook.  I know this sounds a little pedantic, but
 if you overcook them the ice-cream will melt and then you will have
 the most ghastly mess on your hands and never forgive me.  The
 pastry should be pale gold.  You may need to hold the parcels down
 with a palette knife - they have a tendancy to bob around like
 buoys at sea.  Drain on kitchen paper and pat the parcels gently
 to get rid of any excess oil.  Dust with sifted icing sugar and
 eat straight away, whilst the pastry is still hot and crisp and
 the ice-cream is still cold.