PASTRY AND FILLING:

1 box Filo dough
1 sm. carton whipping cream
1 sm. carton half and half
6 tbsp. cornstarch
1 c. butter, melted

SYRUP:

2 c. sugar
1 c. water
1/2 tsp. lemon juice

Syrup: Dissolve sugar in water. On high heat, bring sugar and water mixture to a boil. Boil for 5 minutes. Remove from heat and stir in the lemon juice. Refrigerate.

Pastry Filling: In saucepan, blend whipping cream, half and half, and cornstarch together. Heat on medium low, stirring constantly until the mixture turns into a paste. Remove from heat and let it cool to room temperature. Then refrigerate for 10-15 minutes (or until your ready for the next step).

Note: Each sheet of Filo makes 1 pastry serving.

Take one sheet of Filo dough, cover remaining Filo with plastic so it does not dry. With pastry brush, lightly brush 1/3 of Filo sheet (lengthwise) with melted butter. Fold buttered portion over and butter again. Fold over remaining third. Place some of cream mixture at one end of Filo strip at a diagonal. Begin folding the dough in triangles, folding at straight edges. (Like folding a flag.) Final pastry is in a triangle form, with the cream folded in, butter top. Repeat with remaining Filo sheets.

Bake at 375 degrees for approximately 15-20 minutes or until golden brown. When cooled, dunk each pastry into syrup and serve.