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1
Preheat oven to 375F.
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2
Spray 2 heavy large baking sheets with nonstick vegetable oil spray.
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3
Arrange three 3/4-cup ramekins or custard cups upside down on each sheet, spacing evenly.
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4
Spray outside of ramekins with vegetable oil spray.
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5
Stir butter and honey in small saucepan over low heat just until butter melts and mixture is smooth.
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6
Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel).
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7
Brush butter mixture over sheet.
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8
Cut sheet into six 6-inch squares.
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9
Stack 5 squares, with points of each going in different directions (reserve 1 square for next cup).
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10
Lift stack; place stack, buttered side down, on 1 ramekin.
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11
press stack firmly, molding to ramekin.
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12
repeat buttering, cutting, stacking and shaping with remaining phyllo, using 5 squares for each stack and making a total of 6 cups.
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13
Brush outside of phyllo with butter mixture.
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14
Bake until phyllo is brown and crisp, about 14 minutes.
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15
Immediately run spatula under edges of phyllo to loosen.
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16
Transfer baking sheets to racks; cool 10 minutes.
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17
Slide spatula under phyllo and ramekins and lift from baking sheet.
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18
Remove phyllo from ramekins and place upright on baking sheets; cool completely.
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19
(Can be prepared 3 hours ahead.
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20
Let stand at room temperature.)
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21
Whisk honey and lemon juice in small bowl to blend.
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22
Place phyllo cups on plates.
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23
Place 1 scoop ice cream in each.
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24
Spoon fruit around ice cream.
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25
Drizzle with topping.
