Recipe - Honey Custard Filled Phyllo Triangles With Strawberries

2 cup Strawberries; cut or sliced up and
hulled
2 tablespoon Semisweet wine (such as
Johannesburg Riesling)
3 tablespoon Sugar
1 pack Cream Cheese(8 Oz); Room
Temp
5 tablespoon Honey
One fourth cup Heavy cream
1 lg Egg
1 teaspoon Vanilla extract
8 Sheets fresh or frozen
phyllo pastry; thawed
One half cup Unsalted butter
8 tablespoon Finely chopped almonds

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 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 cut or sliced up 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 MCRecipe Digest V1 #278

Date: Mon, 04 Nov 1996 20:45:47 0600

From: Pat Asher asher@mcs.com