1.Bring milk to a boil in medium saucepan. In a medium bowl, combine egg yolks, sugar, flours and vanilla; gradually whisk in hot milk. Return custard mixture to same pan; stir, over heat, until mixture boils and thickens. Return custard to same bowl, cover; refrigerate about 1 hour or until cold.
2.Meanwhile, combine butter and honey in same cleaned pan; stir, over low heat, until smooth.
3.Preheat oven to moderately hot. Grease two oven trays.
4.Brush one filo sheet with half of the honey mixture; sprinkle with nuts. Top with remaining filo sheet; brush with remaining honey mixture. Cut filo stack into 7cm squares; place squares on prepared trays. Bake, uncovered, in moderately hot oven about 5 minutes or until browned lightly. Cool 10 minutes.
5.Meanwhile, beat cream in small bowl with electric mixer until soft peaks form; fold into cold custard mixture. Place one pastry square on each serving plate; top each with one heaped tablespoon of the custard mixture and a few raspberries. Place second pastry square on each; repeat with another layer of custard and raspberries then top each with third pastry square. Serve with remaining raspberries; dust with icing sugar, if desired.