Honey Custard Filled Phyllo Triangles with Strawberries
Delight your taste buds with these irresistibly crisp Honey Custard Filled Phyllo Triangles with Strawberries, a dessert that combines creamy indulgence with fresh, fruity charm. Perfectly golden phyllo dough envelopes a luscious honey-sweetened custard, made silky smooth with a blend of egg yolks, vanilla, and just the right touch of cornstarch for a dreamily thick texture. Paired with vibrant, juicy strawberries and a dusting of powdered sugar, this recipe balances rich, buttery layers with refreshing bursts of berry brightness. Ready in under an hour, these elegant pastries are ideal for entertaining or a decadent weekend treat. Keywords: honey custard, phyllo triangles, strawberries, elegant dessert, quick dessert recipes, creamy filling.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 100 grams Unsalted butter, melted
- 500 milliliters Whole milk
- 75 grams Honey
- 50 grams Granulated sugar
- 35 grams Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 250 grams Fresh strawberries
- 10 grams Powdered sugar (for garnish, optional)
Instructions
To make the custard, heat the milk in a medium saucepan over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together honey, granulated sugar, cornstarch, and egg yolks until smooth.
Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan with the remaining milk and cook over medium-low heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
Remove the custard from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and refrigerate until cool and set.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush again. Repeat until three sheets are stacked.
Cut the stacked phyllo dough into long strips about 8 cm (3 inches) wide.
Place a heaping tablespoon of custard at one end of each strip. Fold one corner of the strip over the custard to form a triangle, then continue folding the strip like a flag to enclose the filling.
Repeat the process with the remaining phyllo sheets and custard. Arrange the triangles on the prepared baking sheet and brush the tops with melted butter.
Bake for 15-18 minutes, or until the triangles are golden and crisp. Let them cool for 5 minutes on the baking sheet.
Meanwhile, hull and slice the strawberries.
Serve the phyllo triangles warm or at room temperature with fresh strawberries on the side. Dust with powdered sugar, if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 26.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
