This Greek dessert hails from Panorama, a suburb of Thessaloniki located up on the hill that overlooks the city. It was invented by a local baker there.
Trigona Panoramatos are custard filled phyllo triangle cones that are syrup dipped and they are amazing!
For a long time I had believed that the custard was a pastry cream. However, upon further research I discovered that the custard is made in a similar fashion to a béchamel sauce using a roux, making the thickener flour and butter, instead of cornstarch.
Ingredients
I package of phyllo
1 1/2 sticks of unsalted butter
For the custard;
2 cups whole milk
1/2 cup sugar
1 tsp vanilla extract
2 egg yolks
7 tbsp of unsalted butter
1/2 cup all purpose flour
For the syrup:
2 cups of sugar
1/ cup water
Juice of 1/2 lemon
A slice of lemon peel lemon
1 cinnamon stick
2 pieces of clove
Directions:
Make the custard:
You can make the custard the day before.
In a medium saucepan, slowly warm up the milk, sugar, vanilla & eggs while whisking. I find that if I slowly warm up the milk this way, the eggs don’t curdle and become scrambled, and I don’t need to temper the eggs for this type of custard. Slowly bring the heat up to medium, You will see that it turns into a thin custard consistency.
Put it through a strainer to catch any little bits that may have formed.
In a clean pot, melt the butter and add the flour. Stir those together to cook the flour and create a roux. When the roux has browned and is bubbly, slowly pour the milk mixture back in, little by little. It will thicken up a lot. Remove from heat and continue to stir or whisk it till it becomes silky. This might take a little bit of elbow grease.
Place it in the fridge with a cling wrap film on it, touching the surface, so that it does not form a skin.
Make the syrup:
Bring all syrup ingredients to a simmer until the sugar has dissolved. Remove from the heat and set aside.
Make the phyllo triangles or cones:
Let the phyllo package thaw in the refrigerator overnight, then sit out at room temperature for an hour or two.
Melt the butter on low.
Take one full sheet at a time. Drizzle a little melted butter over it. Fold it in thirds the long way and butter it once more. Fold it into a triangle in the same manner that you fold a flag. Butter the top and bottom of the triangle. Set aside into a parchment lined buttered pan. Continue with the rest of them. Work fast because phyllo dries out fairly quickly!
Once you have created all of your triangles, slice off one of the edges of each triangle and gently stuff the opening with a ball of parchment paper.
Bake these at 325 F till golden brown. Because one side is cut and open, you will be able to see that every sheet is crispy, and golden.
When they have cooled to the touch, remove the parchment paper from inside the phyllo cone. Warm up the syrup and gently dip each one into the syrup. Set aside to drain.
Scoop the custard into a pastry bag or a ziplock bag bag. Cut off the corner and pipe the cream into the phyllo cones.
We usually can dip them in pistachios, toasted almonds or leave them plain.
Store them in the refrigerator.
What to do with those leftover phyllo strips? Bake them along side the triangle cones and dip those in syrup for a crunchy sweet snack.
Kali Oreksi!
on xenia street 