Phyllo pastries filled with custard cream, similar to Trigona Panoramatos. I say similar because this Greek recipe, originally from Thessaloniki, involves a sugar syrup soak, which I chose to omit. They are crispy and delicious, a triangle leads to another. To make them very crispy, I brushed each sheet with melted butter. If you want to make the original Greek recipe, you need to dip each cooked and cooled triangle in this sugar syrup (1 and 1/2 cups granulated sugar, 3 cups water, 6 cloves, 1 cinnamon stick, some lemon or orange zest) and only then fill them with cream. They are really simple to make. With very few steps, you’ll get perfect triangles. I served them as if they were ice cream cones, and I must say my guests really appreciated them.
Below is the recipe
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
- Energy 241.40 (Kcal)
- Carbohydrates 20.33 (g) of which sugars 4.66 (g)
- Proteins 4.27 (g)
- Fat 15.69 (g) of which saturated 9.22 (g)of which unsaturated 6.25 (g)
- Fibers 0.57 (g)
- Sodium 182.35 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 sheets phyllo dough
- 5.3 oz butter (melted, unsalted)
- 14.1 oz custard cream (thick)
Tools
- 1 Baking sheet
- Parchment paper
- 1 Brush
Steps
The first thing to do is to place a sheet of phyllo dough on the work surface and brush it entirely with melted butter.
First, bring the right side towards the center
and close with the left side.
Brush with melted butter
Turn the strip and brush again with melted butter.
Start forming our triangles. Take the bottom right corner of the phyllo strip and fold it to meet the left side forming a triangle.
Do the same folding upwards
and keep folding upwards
until you reach the top
and thus we have formed our triangle.
Use scissors to trim any edge of the triangle
Open the phyllo dough to form a cone.
Place a ball of parchment paper inside
Arrange the cones on a baking sheet lined with parchment paper and bake in a static oven at 350°F for about 30 minutes.
They should become crispy and golden. Wait 10 minutes and remove the parchment paper
Fill with custard cream (see ingredients for recipe) and serve our
