Categories: Desserts, Greek, Holiday 
      Yield: 50 tarts 
  
      6    Eggs 
      1 c  Sugar 
      1 qt Milk 
      6 tb Cornstarch 
    1/3 c  Water 
    1/4 c  Butter (or margarine) 
      1 ts Vanilla extract 
     16 oz Filo pastry sheets 
     12 lb Sweet butter; melted 
           Powdered sugar 
  
  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 degrees 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 degrees for 10 
  minutes; sprinkle with powdered sugar while warm. 
   
  SOURCE: Southern Living Mazazine, sometime in the early 1970s. Typed for 
  you by Nancy Coleman.