Honey Custard Filled Phyllo Triangles with Strawberries
c.1996, M.S. Milliken & S. Feniger, all rights reserved
- 8 servings
- 2 cups sliced hulled strawberries
- 2 tablespoons semi-sweet wine (such as Johannesburg Riesling)
- 3 tablespoons sugar
- 1 8 ounce package cream cheese, room temperature
- 5 tablespoons honey
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 8 sheets fresh phyllo pastry or frozen, thawed
- 1/2 cup unsalted butter
- 8 tablespoons finely chopped almonds
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 1/8 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.