Trigona Panoramatos

Trigona Panoramatos is a delicious dessert from Thessaloniki, Greece. These crispy, syrup-soaked phyllo triangles are filled with a rich, creamy custard, offering a blend of textures and flavors. This pastry comes from the Panorama district and has become one of Thessaloniki’s most famous local treats.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 22
Ingredients Method

Ingredients
  

Syrup
  • 2-3/4 cups (550 grams) sugar
  • 1-3/4 cups (430 ml) water
  • 1/2 tsp ground cinnamon
  • 1 tsp fresh lemon juice
Custard
  • 4 cups (1 quart) whole milk
  • 1-1/2 cups (300 grams) sugar
  • 1 tsp (5 ml) pure vanilla extract
  • 3 large egg yolks (4 medium)
  • 1-1/2 cups (180 grams) all-purpose flour
  • 1 cup (200 grams) unsalted butter, room temperature
Phyllo Cones
  • 1 pkg phyllo sheets
  • 1 cup (227 grams) unsalted butter, melted (more if needed)
  • toasted almonds or pistachios for topping (optional)

Method
 

  1. Make the Syrup: Combine sugar and water in a medium pot over medium-high heat. Bring to a boil, add cinnamon powder, and reduce to a simmer. Cook for a few minutes until syrup thickens slightly, approximately two to three minutes. Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.
  2. Prepare the Custard: In a saucepan, combine milk, sugar, and vanilla extract. Heat on medium-high heat until just starting to boil. In a separate bowl, whisk egg yolks and flour. Add the hot milk mixture, a little bit at a time, stirring constantly. Return the mixture to the saucepan and cook over low heat until it thickens and big bubbles break the surface. Remove from heat and wisk in butter until smooth. Place plastic wrap directly on top of the custard. Place in fridge to cool.
  3. Make the Cones: Preheat the oven to 350°F (175°C). Cut the phyllo sheets into thirds. Stack together in a pile. Take one strip, drip with melted butter. Place another strip on top and drip with butter. Fold the two strips like a flag, creating a triangle. Take the triangle and cut in half down the middle. This will create two triangles. Open up the triangle and stuff with a small ball of parchment paper. Place on a baking tray. Continue until all are done. Bake until golden brown, about 25-30 minutes.
  4. When the cones come out of the oven, dunk them (with the parchment paper) into the cooled syrup for 5-10 seconds. Take them out with a slotted spoon and let them drip over a wire rack.
  5. Fill and Serve: When ready to serve (and not before), take the prepared custard and put into an icing bag or a large freezer bag, and cut the corner. Take the parchment paper out of the cones. Fill the cones with the custard. Dip the tops into toasted sliced almonds or pistachios (this is optional but adds great texture).
  6. Enjoy your homemade Trigona Panoramatos with a cup of Greek coffee or tea for an authentic Thessaloniki experience.

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