1. Preheat the oven to 350F. Coarsely grind the almonds in a blender. Transfer to a medium bowl and combine with the powdered sugar and cinnamon. Set aside.
2. Stack the phyllo sheets on a work surface. Use a four inch template, with a sharp knife cut 6 circles. You will have 48 circles or 8 each for each pastry. Discard the scraps.
3. On a parchment lined or nonstick baking sheet, stack 2 phyllo pieces, lightly brushing each with melted butter. Sprinkle the top evenly with 1 T of the ground almond mixture. Repeat this process twice. Top with 2 final buttered pieces. Repeat with the remaining 5 pastries.
4. Bake the pastries on the center rack until golden brown, 20-25 minutes. Remove from the oven and transfer each to a dessert plate.
5. In a medium saucepan, bring the milk, sugar and cinnamon stick to a simmer over medium heat. In a small bowl, whisk the cornstarch into the cream. Add mixture to the simmering milk, along with the orange-flower water. Cook, stirring, until spoon lightly coats.Remove the cinnamon stick. Pour 1/2 c of the warm custard over each
   pastry. Garnish with berries and serve immediately.

Recipe by Kitty Morse.