Individual Pastries


Make the custard filling. You will need 6 sheets of phyllo dough in all and half the butter and oil but all the cinnamon sugar. Line a 9-inch square baking pan with plastic wrap. Spread the filling evenly in it, smooth the top and cover with plastic wrap. Refrigerate until chilled and set, about 3 hours.

Remove the filling from the refrigerator, discard the plastic, invert it onto a cutting board and cut into nine 3-inch squares.

Lay 1 sheet of phyllo on the work surface and lightly brush with the butter mixture. Sprinkle with the cinnamon sugar and place another sheet of phyllo on top of the first, brushing and sprinkling as before. Cut the sheets crosswise in two and cut each half lengthwise into 3 equal strips. You now have 6 strips, each about 3 inches wide.