Honey custard filled phyllo triangles with strawberries
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Strawberries; sliced and hulled |
| 2 | tablespoons | Semi-sweet wine (such as Johannesburg Riesling) |
| 3 | tablespoons | Sugar |
| 1 | pack | Cream Cheese(8 Oz); Room Temp |
| 5 | tablespoons | Honey |
| ¼ | cup | Heavy cream |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla extract |
| 8 | Sheets fresh or frozen phyllo pastry; thawed | |
| ½ | cup | Unsalted butter |
| 8 | tablespoons | Finely chopped almonds |
Directions
TOO HOT TAMALES SHOW #TH6304 Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely. Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon ⅛ of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely.
Repeat with remaining phyllo, butter, custard and almonds. Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/29/96 show
Recipe By : Too Hot Tamales #6304 Posted to MC-Recipe Digest V1 #278 Date: Mon, 04 Nov 1996 20:45:47 -0600 From: Pat Asher <asher@...>