Greek cuisine · Desserts & Sweets

Trigona Panoramatos

Crisp phyllo triangles from Thessaloniki, soaked in syrup and filled with cold vanilla custard.

Ingredients · for 8 servings

• 400 g phyllo dough
• 150 g butter
• 400 g sugar
• 300 ml water
• 1 tbsp lemon juice
• 1 l whole milk
• 120 g sugar for the custard
• 80 g cornstarch
• 4 egg yolks
• 1 vanilla pod
• 100 g pistachios

Instructions

1. First make the custard: heat the milk with the split vanilla pod, whisk the egg yolks with the 120 g sugar and the cornstarch until smooth, stir in the hot milk, and cook everything for 4–5 min., stirring, into a thick custard; cover with plastic wrap and chill.
2. Boil the sugar, water, and lemon juice for 8 min. until a slightly tacky syrup forms, and let it cool completely.
3. Preheat the oven to 180°C top/bottom heat, melt the butter, and cut the phyllo sheets into strips about 12 cm wide.
4. Layer two strips on top of each other, brush with butter, and wrap them around a floured metal cone or a paper cone to form a cornet; seal the seam with butter and place the cornets on a baking sheet.
5. Bake for 25–30 min. until golden and crisp, dip the hot cornets immediately into the cold syrup for 30 sec., let drain on a rack, and cool completely.
6. Whisk the cold custard until smooth, pipe it into the cornets with a piping bag, dip the open ends into finely chopped pistachios, and serve immediately.