In the same pot, over medium to high heat, add the butter and flour to form a roux. Mix well to cook the flour. Pour the custard liquid in small amounts at a time whisking well, which will thicken between each addition.
Once thick and velvety with a stable consistency, cover with plastic wrap ensuring the plastic touches the surface of the custard. Set aside to cool.
To make the Fillo shells
Place a sheet of Fillo Pastry onto your work surface with the shorter end closest to you. Brush the sheet with butter and fold the right hand side toward the centre, then the left hand side on top, resulting in a long strip of Fillo Pastry that has formed 3 layers. Butter the Fillo Pastry strip, flip it around and brush the other side with butter.
Take the bottom right hand corner of the Fillo strip and fold it up to meet the left side of the pastry forming a triangle pattern. Continue folding upwards until you have reached the top (cutting off any excess if necessary).
Using a sharp knife, cut off 0.5mm of any side of the Fillo triangle and open it up with your hands. Place a little scrunched ball of baking paper inside to ensure it stays open whilst baking. Arrange on a large tray and bake for approximately 30 minutes or until golden in colour.
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