Phyllo Triangle Pastries with Custard (Greek Trigona Panoramatos)

Crispy, golden, buttery phyllo triangles soaked in syrup and filled with the most rich and creamy custard. This is a relatively easy, 'homely' version of the recipe of the so-called 'Trigona Panoramatos'. Trigona, which mean triangles in Greek, is a regional speciality from the district of Thessaloniki, Panorama where they get their name from. This recipe takes some time to prepare but its all worth it. Imagine the crunchy phyllo melting in your mouth and bending with the taste of syrup and cream, absolutely divine and worth every minute of preparation.

Base:
14-15 sheets phyllo dough
7 oz butter, melted (200 g)

Custard:
33.5 oz (24 oz + 9.5 oz) milk, divided, (700 g + 250 g)
10.5 oz sugar (300 g)
1 tsp. pure vanilla extract
3-4 egg yolks, depending on the size of the eggs
8.8 oz all-purpose flour, unbleached (250 g)
1.8 oz butter, at room temperature (50 g)
⅓ cup heavy whipping cream, cold
1 Tbsp. confectioners' sugar

Syrup:
17.6 oz sugar (500 g)
14.1 oz water (400 g)

Make 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.

Prepare the Phyllo:
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 320°F (160°C/140°C fan, Gas Mark 2) 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 24 oz (700 g) milk, the sugar and vanilla extract to bring to the boil.

In a bowl add 9½ oz (250 g) 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 ⅓ 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.

Makes 15.

Cook's 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.