Directions

1. Place 1 sheet of phyllo on a work surface. Brush evenly with butter and sprinkle with 1 tablespoon of the sugar. Cover with a second sheet of phyllo, brush with butter and sprinkle with sugar; repeat with remaining 10 phyllo sheets, ending with a layer of butter and sugar.
2. Preheat oven to 350°F. Cut the stack of sheets into two 6-inch squares. Place each square in a lightly greased muffin cup, pressing carefully and firmly against the bottom and sides; leave points sticking up. Repeat to make 4 more phyllo cups. Bake 10 minutes or until golden brown.
3. Let phyllo cups cool completely; remove from pan. Fill each cup with 1/3 cup sliced strawberries and 1/4 cup ice cream, and (if desired) top with fresh mint. Serve immediately.