1. Preheat oven to 350° F. Brush a 10-inch round cake pan with some of the melted butter. Set aside. Unroll phyllo sheets onto a large work surface. Peel off one sheet of phyllo. Place it in front of you with the long side closest to you. Cover the remaining sheets with damp paper towels to prevent drying. Combine the 1/4 cup of ground cinnamon with 1/2 cup of granulated sugar. Brush the sheet lightly with the melted butter. Sprinkle with cinnamon sugar.
2. Starting from the top, fold over 1 1/2 inches. Continue to fold all the way to the bottom.
3. Loosely roll into a spiral. Place upright in the middle of the cake pan.
4. Continue the process with the remaining phyllo sheets. Build a loose outward spiral until the bottom of the pan is covered.
5. Brush the remaining butter over the top. Then, sprinkle with the remaining cinnamon sugar. Bake for 25 to 30 minutes until golden and crisp.
6. To make the custard, heat the milk, cream, vanilla and almond extract in a saucepan. Bring to a simmer. Remove from heat. In a bowl, whisk together the eggs and remaining 1/2 cup of granulated sugar. Slowly add 1/2 cup of the heated milk mixture while whisking continuously. Continue to add the milk a little at a time until ingredients are fully incorporated.
7. After the phyllo comes out of the oven, let cool for 10 minutes. Slowly pour the custard over the phyllo, letting it fill the cracks and openings between the layers. Make sure the custard is evenly covering the surface. Return pan to the oven. Bake for 25 to 30 minutes or until custard is set. Let cool completely before transferring to a serving plate. Dust with powdered sugar and cinnamon before serving.

Per Serving: Calories: 300, Fat: 15 g (9 g Saturated Fat), Cholesterol: 90 mg, Sodium: 150 mg, Carbohydrates: 36 g, Fiber: 2 g, Protein: 5 g.