Phyllo 16 oz. box - 1
3 cubes unsalted butter
1 c. sugar
1 egg, beaten
1 c. milk
1 tbsp. flour
Powdered sugar

Melt 1 1/2 cup butter in saucepan. Grease 1 large cookie sheet. Lay 3 layers of Phyllo onto greased sheet, lay flat and brush lightly with melted butter. Lay each sheet of phyllo onto cookie sheet, brushing each sheet with the melted butter after laying it on top of the last one. Use it all. Cut into desired squares. Trim edges a little. Bake in 350 degree oven 15 minutes or until lightly browned.

While baking phyllo, start making cream filling. Mix together sugar, eggs, milk and flour until creamy on low heat. Stir constantly until it becomes a pudding consistency. Then add 1 1/2 cube butter and stir until mixture begins to boil. Remove from heat and cool (maybe even in refrigerator). Take cookie sheet out of oven and let cool. Then, lift off first 4 or 5 layers of Phyllo and fill (or top) with filling. Lay top pieces back on and spoon another dob of filling on top. Sprinkle with powdered sugar. Pick up square and put onto serving dish. Continue this procedure until all the squares have been filled and topped. Any pieces of phyllo that crumbled off can be broken up and sprinkled over powdered sugared ones on serving plate. Refrigerate. Depending on how you cut the pieces this can make almost 50 or so pastries.