Greek Custard Phyllo Triangles

• 6 large eggs
• 1/4 cup butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 quart milk
• 16 ounces phyllo pastry sheets
• 6 tablespoons cornstarch
• 1/2 lb sweet melted butter
• 1/3 cup water
• powdered sugar

1. Beat eggs in saucepan; add sugar and blend.
2. Gradually add milk and cook over medium heat, occasionally stirring.
3. Combine cornstarch and water until dissolved.
4. Slowly add to milk mixture as it heats, but before it boils.
5. Cook until mixture thickens and comes to a hard boil.
6. Remove from heat.
7. Add 1/4 cup butter and vanilla.
8. Cut pastry sheets in to thirds and cover pastry with hot melted butter.
9. Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle.
10. Continue folding back and forth into a triangle and cover with butter to end of strip.
11. Place triangles, cut side down, on greased cookie sheet.
12. Brush tops with melted butter and bake at 375 degrees for 35 minutes.
13. Dust with powdered sugar while warm.

eggs, butter, sugar, vanilla, milk, pastry sheets, cornstarch, sweet melted butter, water, powdered sugar

Taken from www.food.com/recipe/greek-custard-phyllo-triangles-60597 (may not work)