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Cream Phyllo Cones

Cream Phyllo Cones


  • 3 1/2 cups sugar
  • 1 cup cornstarch
  • 2 quarts milk
  • 12 egg yolks, lightly beaten
  • 1 grated lemon peel
  • 20 sheets Athens Fillo Dough (9 x 14 ), thawed
  • 1/4 cup butter, melted
  • Whipped cream for garnish
  • Sliced fruit for garnish
  • Powdered sugar to dust


  1. In top of double boiler, over hot water, mix sugar and corn starch together.
  2. Stir in milk, egg yolks and lemon peel. Cook for about 25 minutes or until thickened. Stir frequently.
  3. Pour into large bowl and cool completely.
  4. With electric mixer, whip cooled custard on high speed for 1 minute.
  5. Prepare 20 fillo cones. (Instructions here).
  6. Bake on ungreased cookie sheet in preheated 350 degrees F oven for about 8 to 10 minutes or until golden brown. Cool.
  7. Pipe filling into cones and garnish with whipped cream and fruit of your choice. Dust with powdered sugar.

Recipe and photo credit: Athens Foods

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