INGREDIENTS

INSTRUCTIONS

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook
over medium heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to
a boil.  Cook until mixture thickens and comes to a hard boil. Remove from
heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9x5-inch pieces.  Brush pastry with
hot melted butter.  Place about 1 tablespoon custard filling at bottom left
corner of strip and fold the right bottom corner over it into a triangle.
Continue folding back nad forth into a triangle and~ brushing with butter
to end of strip.
Place triangles, cut side down, on greased cookie sheet.  Brush tops with
melted butter and bake at 375 F. for 35 minutes.  Dust with powdered sugar
while warm.
Note: Custard can be refrigerated a few days before making tarts. These
tarts can be frozen for 6 months.  Bake frozen at 350 F. for 10 minutes;
sprinkle with powdered sugar while warm.
SOURCE: Southern Living Magazine, sometime in the early 1970s
(mimi@cyber-kitchen.com) Mimi's Cyber Kitchen has a new home!
http://www.cyber-kitchen.com/ is rated 4 stars in NetGuide (4/96). Over
2,000 links, my personal collection of recipes, and a new format...the most
comprehensive food-related site on the www!
~-- * Origin: Usenet:Mimi's Cyber Kitchen (1:102/125.99)
Posted to MC-Recipe Digest V1 #538 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 23, 1997

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”