Honey Custard Filled Phyllo Triangles With Strawberries

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 2 cups strawberries, sliced and hulled
• 2 tablespoons semi-sweet wine (i.e. johannesburg riesling)
• 3 tablespoons sugar
• 8 ounces cream cheese, room temperature
• 5 tablespoons honey
• 1/4 cup heavy cream
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• 8 sheets phyllo pastry, fresh or frozen,thawed
• 1/2 cup unsalted butter
• 8 tablespoons almonds, finely chopped

Recipe

• 1 mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
• 2 preheat oven to 350°f.
• 3 using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
• 4 mix in the cream, egg, and vanilla.
• 5 spoon mixture into 9" glass pie dish.
• 6 bake until custard is set; about 20 minutes.
• 7 transfer to a rack and cool completely.
• 8 combine the butter and remaining 2 tablespoons of honey in a small saucepan.
• 9 stir over low heat until butter melts and honey dissolves.
• 10 remove from heat.
• 11 arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
• 12 brush lower half of phyllo lengthwise with butter mixture.
• 13 fold phyllo in half lengthwise.
• 14 brush with butter mixture.
• 15 spoon 1/8 of custard mixture near 1 short edge of phyllo.
• 16 sprinkle with 1 tablespoon of almonds.
• 17 fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
• 18 repeat with remaining phyllo, butter, custard and almonds.
• 19 transfer pastries to a buttered baking sheet.
• 20 brush pastries with remaining butter mixture.
• 21 bake until golden brown, about 18 minutes.
• 22 serve warm or at room temperature with sliced strawberries and juices.
• 23 enjoy!