Mango and Filo Custard Pies

• 6 sheets filo pastry
• 60g butter, melted
• 1/3 cup finely chopped hazelnuts
• Filling
• 1/4 cup custard powder
• 1/2 cup caster sugar
• 1 1/4 cups milk
• 2 teaspoons vanilla essence
• 250g block PHILADELPHIA Cream Cheese, softened
• Topping
• 2 mangos, sliced
• lime strands, for serving Safeway 3 ct For $1.00 thru 02/09

1. Grease 12 x 1/2 cup (125ml) capacity muffin pans.
2. Brush sheets of filo with butter, layer into 2 bundles of 3 sheets, sprinkling between each layer with hazelnuts.
3. Cut each bundle into 6 squares and push into a prepared pan.
4. Bake at 200C for 6-8 minutes or until pastry is golden and crisp.
5. Allow to cool and remove from pan.
6. Combine custard powder, sugar, milk and vanilla and whisk over medium heat until custard boils and thickens.
7. (Custard will be quite thick).
8. Cover and cool.
9. Beat the cold custard until smooth.
10. Gradually add Philly* and beat until smooth and spoon into pastry cases.
11. Top custard pies with mango slices, garnish with rind and serve.

pastry, butter, hazelnuts, filling, custard powder, caster sugar, milk, vanilla essence, philadelphia cream cheese, topping, lime strands

Taken from www.kraftrecipes.com/recipes/mango-filo-custard-pies-103937.aspx (may not work)