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1
Unfold phyllo.
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2
Lightly brush 1 sheet with some melted butter.
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3
Top with another phyllo sheet, brush with butter and repeat, using all phyllo and all butter.
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4
Cut phyllo into 6 strips.
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5
Cut each strip into fourths, making 24 pieces total.
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6
Using a spatula, transfer phyllo to baking sheets.
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7
Combine ground pecans, 2 tablespoons sugar and 5 teaspoons boiling water.
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8
Sprinkle over pastries.
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9
Bake at 425 degrees for 4 to 5 minutes.
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10
Cool on baking sheets on wire racks.
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11
(May store pastries at this point in container at room temperature for 2 to 3 days.
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12
).
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13
For honey cream: In a small saucepan, combine half-and-half, honey and cornstarch.
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14
Cook and stir over medium heat until thickened.
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15
Cook and stir 2 more minutes.
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16
Remove from heat.
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17
Gradually whisk about half of hot mixture into beaten egg yolks.
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18
Return mixture to saucepan.
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19
Cook over medium heat until thickened, stirring occasionally.
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20
Add Grand Marnier.
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21
Transfer to a medium bowl, cover with plastic wrap and chill for about 4 hours.
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22
Before serving, beat whipping cream until soft peaks form.
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23
Fold into honey cream.
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24
Set aside.
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25
For glaze: In a double boiler, melt chocolate and butter over low heat, stirring constantly.
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26
Remove from heat.
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27
Stir in sugar and vanilla until a coarse meal forms.
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28
Stir in 2 teaspoons hot water.
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29
Add in 1 to 2 teaspoons additional hot water, 1 teaspoon at a time until glaze is of drizzling consistency.
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30
To assemble: Place 1 phyllo square on each plate.
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31
Spread each with about 2 tablespoons honey cream.
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32
Top with another phyllo square and more honey cream.
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33
Top with a third phyllo square and a dollop of honey cream, then drizzle chocolate glaze over top.
