Trigona Panoramatos: Greek Style Cream Filled Phyllo Cones

Trigona Panoramatos: 

Greek Style Cream Filled Phyllo Cones 

These flaky and crisp Greek phyllo cones are filled with pastry cream, decorated with whipped cream, and garnished with your favorite toppings. Trigona Panoramatos are a beautiful dessert option for an elegant dinner party.

There are some basic essentials needed for this recipe. You may already have them at home. If not, here are the links from my Amazon affiliate:

 

There are a few components to this beautiful recipe:

• The phyllo cones

• the pastry cream

• the whipped cream

• the syrup

The phyllo cones take a little love and care to make but by no means are they difficult to make. They can be prepared a day ahead and stored in an airtight container, then dipped in warm syrup the morning of the dinner party. Since this is a syrup based dessert, also known as a syropiasto, in Greek, one thing must be cool and the other warm. If making the dessert the day of the party, the syrup can be cool and the cones warm. If making the cones the day before then the cones will have cooled and the syrup should be warm. This ensures proper absorption and a crisp outcome

The syrup can be made days ahead and stored in the refrigerator until ready to use.

The pastry cream can also be made 2-3 days ahead and stored in the refrigerator. It can be whisked or beaten lightly to lighten it up again.

The whipped cream can be prepared a few hours before needed and transferred to a pastry bag that has been fitted with a large star tip and stored in the refrigerator until needed.

This dessert is totally worth the effort. The outcome is a light, crisp cone that is perfectly sweetened with the aromatic syrup and a creamy filling. So delicious!

Get creative with the fillings. The classic recipe is my favorite but, you have so many options:

• Add chocolate to the pastry cream to create a chocolate custard

• fill the cones with your favorite chocolate hazelnut spread

• Add your favorite preserves to the pastry cream for a fruity flavored filling

• chocolate ganache is lovely as well

Put the mixture in a pot and bring to the boil slowly mixing constantly with a wooden spoon, the mixture will thicken as it comes to the boil, remove pastry cream from the heat, place it in a flat plate, remove the lemon strips, cover with cling film and refrigerate until required!

Ingredients

Base ingredients

• 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the custard for the pastries. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil.
7. 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.
8. 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.
9. 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.
10. Put the cold heavy cream into a mixer’s bowl, add the sugar and beat into whipped cream.
11. Remove the custard from the fridge, add the whipped cream and fold gently to combine.
12. Using a pastry bag, fill the triangles with custard and garnish chopped nuts. Enjoy!

Notes

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!