With their crisp, flaky Phyllo shells, these custard-filled cones are sure to be an after-meal hit with your dinner guests.
- 3 1/2 cups sugar
- 1 cup corn starch
- 2 quarts milk
- 12 egg yolks, lightly beaten
- 1 grated lemon peel
- 20 sheets Athens Phyllo Dough (9 x 14 ), thawed
- 1/4 cup butter, melted
- Whipped cream for garnish
- Sliced fruit for garnish
- Powdered sugar to dust
In top of double boiler, over hot water, mix sugar and corn starch together. Stir in milk, egg yolks and lemon peel. Cook for about 25 minutes or until thickened. Stir frequently. Pour into large bowl and cool completely. With electric mixer, whip cooled custard on high speed for 1 minute.
Prepare 20 Phyllo cones according to how to make a Phyllo cone directions link at right.
Bake on un-greased cookie sheet in preheated 350°F oven for about 8 to 10 minutes or until golden brown. Cool.
Pipe filling into cones and garnish with whipped cream and fruit of your choice. Dust with powdered sugar.