4 tablespoons butter, room temperature, cut into pieces
2 tablespoons butter, melted
6 Phyllo Sheets
Honey
Instructions
Combine sliced strawberries and sugar in a bowl; let stand for 20 minutes.
In the meantime, prepare the Pastry Cream
(Skip this part if using Instant Pudding and follow the directions on the Instant Pudding Box)
In a saucepan combine yolks, sugar, and cornstarch; whisk until well incorporated.
Heat milk to a boil.
Slowly pour 1/4 cup of milk into egg mixture and whisk until blended.
Slowly pour the rest of the milk while whisking.
Put the pan over medium-high heat and continue to whisk.
Bring to a boil and whisk for another minute or two, or until the mixture comes together.
Remove from heat and whisk in the vanilla.
Let stand 5 minutes.
Whisk in the butter, and continue to whisk until blended and mixture is smooth.
Completely cool the filling by placing the pan in a large bowl filled with cold water and ice. This will take about 15 to 20 minutes.
Prepare Phyllo Sheets
Preheat oven to 375.
Grease a baking sheet with cooking spray.
Stack Phyllo sheets on prepared baking sheet, one on top of the other, brushing each sheet with the melted butter before adding the next.
Cut stacked Phyllo Sheets right down the middle, vertically.
Now cut 8 squares.
Make a diagonal slit across each square so you get two triangles from each square.
Bake for 5 to 7 minutes, or until puffed and golden brown.
Remove from oven.
Assemble
Top 8 of the triangles with prepared pastry cream.
Evenly divide strawberry mixture and layer on top of pastry cream.
Top with remaining phyllo triangles.
Drizzle with honey.
Serve.
Originally Submitted
8/1/2013
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