Crisp Phyllo Triangles Filled with Cream and Syrup

What you need

• 8 sheets phyllo dough, about 170 g (6 oz), thawed
• 80 g (6 tbsp) butter, melted, for the phyllo
• 400 g (2 cups) granulated sugar for syrup
• 400 ml (1 2/3 cups) water, for the syrup
• 800 ml (3 1/3 cups) whole milk
• 150 g (3/4 cup) granulated sugar, for the custard
• 1 tsp vanilla extract
• 4 egg yolks
• 90 g (3/4 cup) all-purpose flour
• 50 g (3 1/2 tbsp) butter, softened, for the custard
• 150 ml (2/3 cup) heavy cream, cold
• 1 tbsp powdered sugar
• 50 g (1/2 cup) walnuts, finely chopped

Method

Restated from the original video

1. 1

   Make the syrup: bring the 400 g sugar and the water to a boil in a saucepan and cook for 3 min until clear. Leave to cool completely.

2. 2

   Preheat the oven to 160 °C (325 °F) and cover a large baking tray with baking parchment.

3. 3

   Stack the phyllo and cut across the short side into 3 equal strips, about 10 cm (4 in) wide. Keep unused strips under a damp towel.

4. 4

   Lay one strip on the counter and brush with melted butter. Set a second strip on top and brush it too.

5. 5

   Fold one corner of the double strip over to the opposite edge to make a triangle. Keep folding the triangle over itself along the strip until all the phyllo is used.

6. 6

   Cut the folded triangle in half to make two small triangles. Repeat with the remaining strips.

7. 7

   Crumple pieces of parchment into small balls. Gently open the pocket of each triangle and push a ball in to hold it open.

8. 8

   Set the triangles on the tray and brush the tops with melted butter.

9. 9

   Bake for about 30 min, until golden.

10. 10

    Take the tray from the oven and pull out the paper balls at once. Dip each hot triangle into the cold syrup for a few seconds, turning it, then lift out with a slotted spoon onto a rack to drain and cool.

11. 11

    Make the custard: heat 600 ml of the milk with the custard sugar and vanilla in a saucepan until it just reaches a boil.

12. 12

    In a bowl, whisk the yolks with the remaining 200 ml milk, then whisk in the flour until smooth.

13. 13

    Whisk a ladle of the hot milk into the yolk mixture, then pour it back into the saucepan with the rest of the milk.

14. 14

    Cook over medium heat, whisking constantly, until thick, smooth and bubbling, 3-4 min. Take off the heat and stir in the softened butter.

15. 15

    Spread the custard in a shallow dish and press plastic wrap directly onto the surface. Chill for at least 2 hours.

16. 16

    Whip the cream with the powdered sugar to soft peaks. Beat the cold custard until smooth, then fold in the cream.

17. 17

    Spoon or pipe the custard into the cooled triangles and sprinkle with the walnuts. Fill them shortly before serving so the phyllo stays crisp.

Imported from mygreekdish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.