1 1/2 lb. clarified rendered butter
1 lb. phyllo dough
1/2 qt. heavy cream
2 c. milk
6 slices white American bread, crusts removed
4 tbsp. cornstarch
1 c. syrup

Soak bread with crusts removed in milk and cream, stirring continuously over low heat. Dissolve cornstarch with a little milk and pour over bread, milk, cream mixture. Continue to stir and cook until mixture is very thick. Take off heat and put aside to cool. Cut phyllo dough sheet in half. Butter the piece thoroughly. Place one tablespoon of cooled filling mixture in one corner and fold dough over to form triangle. Continue to fold over into triangles until you reach the end of the piece of dough (this folding procedure is the same as you would fold a flag into a triangle shape). Butter a cookie sheet and place each triangle on sheet. Butter triangle. Bake at 275 degrees for about 15 minutes until puffed up and lightly brown. Serve while hot with syrup poured over.