Crispy, golden, buttery phyllo triangles soaked in syrup and filled with a delicious creamy custard. This is a relatively easy to make, homely version of the recipes called ‘Trigona Panoramatos’.
- 14–15 sheets phyllo dough
- 200g butter, melted (7 ounces)
For the custard
- 950g/ 33.5 ounces milk, divided in 700g/ 24 ounces and 250g/9.5 ounces
- 300g sugar (10.5 ounces)
- 1 tsp vanilla extract
- 3–4 egg yolks, depending on the size of the eggs
- 250g all-purpose flour (8.8 ounces)
- 50g butter, at room temperature (1.8 ounces)
- 1/3 of a cup heavy whipping cream (cold)
- 1 tbsp icing sugar
For the syrup
- 500g sugar (17.6 ounces)
- 400g water (14.1 ounces)
- To prepare these amazing phyllo triangle pastries (trigona Panoramatos), start by making the syrup. In a pan add the sugar and water and bring to the boil; the syrup is ready, as soon as the sugar dissolves. Leave aside to cool down for a while.
- Unroll the phyllo dough from the plastic sleeve and place on a working surface. Using a sharp knife cut the sheets of phyllo in three lanes (cut the shorter side in three lanes) and set aside. Lay one piece on the working surface (shorter side facing you) and using a cooking brush drizzle with melted butter.
- Spread one more sheet on top and drizzle with some more butter. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used.
- Cut the triangle in the middle to form two little triangles. Wrinkle some parchment paper into a little ball. Expand with your fingers the phyllo triangle to make an opening and place inside the paper ball. Continue with the rest phyllo sheets.
- Line a large baking tray with parchment paper, place the phyllo triangles on top and brush them with melted butter. Bake in preheated oven at 160C for about 30 minutes, until nicely coloured.
- As soon as you turn them out of the oven, remove the parchment paper from the inside of the phyllo triangles and dip them in the cold syrup, turning them sides; remove with a slotted spoon and set aside to cool down.
- Prepare the custard for the pastries. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil.
- In a bowl add 250g/ 9.5 ounces milk and the egg yolks; whisk to combine. Add the flour in the bowl and whisk to combine. As soon as the milk comes to the boil, remove from the heat and ladle slowly 1/3 of the milk into the flour mixture and whisk.
- Place the pan with the milk again on the stove and turn the heat down to medium. Add the flour mixture into the pan with the remaining warm milk; whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.
- Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn’t form a crust) and place in the fridge to cool.
- Put the cold heavy cream into a mixer’s bowl, add the sugar and beat into whipped cream.
- Remove the custard from the fridge, add the whipped cream and fold gently to combine.
- Using a pastry bag, fill the triangles with custard and garnish chopped nuts. Enjoy!
You can store these in the fridge for maximum 5 days, but they will taste their best if eaten within the first couple of days!
- Serving Size: 1 triangle
- Calories: 361kcal
- Sugar: 58.1g
- Sodium: 107.3mg
- Fat: 13.4g
- Saturated Fat: 7.4g
- Unsaturated Fat: 5.1g
- Trans Fat: 0g
- Carbohydrates: 58.1g
- Fiber: 0.6g
- Protein: 3.2g
- Cholesterol: 57.9mg
Keywords: trigona panoramatos, pastries with cream, greek custard pastry, Thesaloniki desserts