Honey Custard Filled Phyllo Triangles With Strawberries
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Strawberry (sliced hulled)3 tbsps
Sugar5 tbsps
Honey1 cup
Heavy Cream1 large
Egg1 tsp
Vanilla Extract1 cup
Unsalted Butter8 tbsps
Almond (finely chopped)Directions:
1
Mix strawberries, wine and 2 tablespoons sugar in small bowl
2
Set aside
3
Preheat oven to 350 degrees
4
Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth
5
Mix in cream, egg, vanilla
6
Spoon mixture into 9 inch glass pie dish
7
Bake until custard is set, about 20 minutes
8
Transfer to rack and cool completely
9
Combine butter and remaining 2 tablespoons honey in small saucepan
10
Stir over low heat until butter melts and honey dissolves
11
Remove from heat
12
Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel)
13
Brush lower half of phyllo lengthwise with butter mixture
14
Fold phyllo in half lengthwise
15
Brush with butter mixture
16
Spoon 1/8 of custard mixture near 1 short edge of phyllo
17
Sprinkle with 1 tablespoon almonds
18
Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely
19
Repeat with remaining phyllo, butter, custard and almonds
20
Transfer pastries to buttered baking sheet
21
Brush pastries with remaining butter mixture
22
Bake until golden brown, about 18 minutes
23
Serve warm or at room temperature with sliced strawberries and juices