Phyllo + fetuccine = phyloccine. Brilliant!
Ice cream + anything = immediate win with the kids.
Fruit + stick = immediate win with pretty much anyone.
Sugar + butter = count me in.
In the spirit of throwbacks from the days of yore, I present to you a pared down recipe from Baking With Julia, care of our inimitable Tuesdays with Dorie baking group (more than two years into the project and still going strong!).
If you really need more details, check out the other bakers' posts, or go buy the book.
Step 1: Roll and slice phyllo dough and separate strips into little "nests." Sprinkle with sugar and butter and bake for 10 minutes at 375, or until golden brown.
Step 2: Assemble fruit skewers and make raspberry compote (raspberries + sugar + five minute macerate. Add a little mint to the compote if you're feeling inspired.)
Step 3 (Optional): Make whipped cream if you want. No photo available, since I didn't use it. But I'm guessing you know what whipped cream looks like.
Step 4: Assemble layers: phyloccine nest, compote, ice cream, phyloccine nest, skewer. Whipped cream goes on the bottom as "glue" and wherever else it feels good.
TA-DA! You've got a tall, retro, kid-friendly, low-stress dessert that is certain to win friends and influence loved ones. You're welcome.