Honey Custard Filled Phyllo Triangles With Strawberries Recipes

Steps:

• Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

Steps:

• Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.)
• Preheat oven to 375°F.
• Lightly brush a baking sheet with some of melted butter.
• Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of remaining (uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests.
• Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
• Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
• Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
• Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
• Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.