Step 1

Fry the phyllo sheets: In a medium saucepan over medium heat, heat about 1/4 cup of oil until shimmering. Once the oil is hot, add the phyllo and fry, turning, until it’s crispy and golden brown on both sides (about 1 to 2 minutes per side). Use a pair of tongs to transfer the crispy phyllo to a large paper towel-lined plate lined to drain any excess oil.

Step 2

Season the nuts: In a small bowl, combine the walnuts, pistachios, cinnamon, and brown sugar.

Step 3

Assemble and serve: In four small serving cups, add a bit of the crispy phyllo to the bottom. Top with one scoop of the ice cream, followed by a tablespoon of the nut mixture, and a drizzle of warmed honey. Add more of the crispy phyllo and repeat in the same pattern, adding a scoop of ice cream, more nuts, and a drizzle of honey to finish. Serve immediately.