12 sheets of phyllo
1/4 cup (50 mL) melted butter
Layer each sheet of phyllo lightly with melted butter. Placing sheets 4 deep for 3 sections of phyllo. With a pizza wheel, cut into 6 equal sections, as square as possible. Place in a non-buttered muffin tin, pinching and pulling up the corners to give a peak effect.
Bake at 350°F (180°C) till golden. Let cool and drizzle the edges with melted white chocolate. Do this a few times to give a whiter, denser appearance to the chocolate drizzle. Wait for a few minutes until chocolate gets tacky, then sprinkle with finely crushed candy canes. Keep these in a cool spot until ready to serve. Makes about 18 phyllo cups. Store lightly covered in a cool spot for up to 3 days.
At dessert time, simply fill each cup with a scoop of candy cane ice cream and serve. Add a light dusting of icing sugar if you like.