Prepare the KANAKI EXTRA FINE FILO Pastry:
Unroll the phyllo dough.
Grease a round baking pan with melted butter.
Take each sheet, gently scrunch it, and arrange it in a spiral pattern starting from the center of the pan.

First Baking:
Preheat the oven to 170°C (340°F).
Bake for 15-20 minutes or until the phyllo turns golden brown.

Prepare the Custard:
In a bowl, whisk together the milk, condensed milk, eggs, and vanilla extract until smooth.

Second Baking:
Once the KANAKI EXTRA FINE FILO Pastry is out of the oven, pour the custard mixture evenly over the pastry.
Sprinkle the blueberries and raspberries on top.
Return to the oven and bake for another 20 minutes or until the surface is beautifully golden.

Serving:
Drizzle with honey and serve warm.