Some of the best desserts happen by accident. That’s exactly how the Baklava Sundae came to be. Its creator, Brittany, was hit with a baklava craving a few years back, but instead of turning to the classic Mediterranean pastry, she looked at what she already had on hand: a pint of Ben & Jerry’s pistachio ice cream and a stash of empty phyllo mini shells left over from a catering gig. The result was a clever mashup that borrows baklava’s signature flavors — honey, rose water, saffron, and pistachio — and reimagines them as a creamy, scoopable sundae.

The magic is in the syrup. Saffron threads steep in a melted ice cube until their color and aroma bloom, then get simmered with honey and a touch of rose water until the mixture thins and reduces slightly. Crispy phyllo strips (baked until golden and shatteringly crisp) stand in for the pastry layers, while roasted salted pistachios add crunch and a savory contrast to all that floral sweetness.

To build it, two generous scoops of pistachio ice cream or gelato go into a bowl, followed by a drizzle of the saffron-rose honey syrup, a scattering of chopped pistachios, and crumbled phyllo on top. One more drizzle of syrup finishes it off.

The Baklava Sundae is proof that dessert inspiration can strike anywhere, even in a kitchen stocked with catering leftovers. It’s an easy way to bring baklava’s warm, floral flavors into a cold, creamy format perfect for summer.