Ingredients:
2 cups strawberries, sliced and hulled
2 tablespoons semi-sweet wine ( i.e. Johannesburg Riesling)
3 tablespoons sugar
8 ounces cream cheese, room temperature
5 tablespoons honey
1/4 cup heavy cream
1 large eggs ( at room temperature)
1 teaspoon vanilla extract
8 sheets phyllo pastry, fresh or frozen,thawed
1/2 cup unsalted butter
8 tablespoons almonds, finely chopped
Directions:
Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl– set aside.
Preheat oven to 350 F.
Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
Mix in the cream, egg, and vanilla.
Spoon mixture into 9″ glass pie dish.
Bake until custard is set; about 20 minutes.
Transfer to a rack and cool completely.
Combine the butter and remaining 2 tablespoons of honey in a small saucepan.
Stir over low heat until butter melts and honey dissolves.
Remove from heat.
Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
Brush lower half of phyllo lengthwise with butter mixture.
Fold phyllo in half lengthwise.
Brush with butter mixture.
Spoon 1/8 of custard mixture near 1 short edge of phyllo.
Sprinkle with 1 tablespoon of almonds.
Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
Repeat with remaining phyllo, butter, custard and almonds.
Transfer pastries to a buttered baking sheet.
Brush pastries with remaining butter mixture.
Bake until golden brown, about 18 minutes.
Serve warm or at room temperature with sliced strawberries and juices.
Enjoy!
Servings: 8
Time preparation: 30 min.
Time total: 48 min.