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Greek Cream Filled Phyllo Cones: Trigona Panoramatos
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- čas přidán 7. 12. 2019
- 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.
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Print this recipe here:
Makes 26 cones
For the cones:
• ½ pound phyllo pastry, thawed and at room temperature
• ¾ pound unsalted butter, melted
For the Syrup:
• 2 and ½ cups granulated sugar
• 2 cups water
• 1 cinnamon stick
• 2 teaspoons pure vanilla extract
For the Pastry Cream:
• 4 cups whole milk
• ½ cup (85 grams) corn starch
• 1 and ½ cups granulated sugar
• 1/4 teaspoon salt
• 8 egg yolks
• ½ cup heavy whipping cream
• 2 tablespoons unsalted butter
For the whipped cream:
• 1 cup heavy whipping cream
• 1 -2 tablespoons confectioner’s sugar
• 1 teaspoon vanilla extract
Garnish Options:
• Chopped pistachios
• Sliced almonds
• Sprinkles
• Chocolate ganache
• Chocolate chips
• Ground walnuts
Preheat the oven to 320 °F, 160 °C.
Make the Syrup by combining the sugar, water, and cinnamon stick together in a saucepan and bring to a boil. Stir and as soon as the sugar dissolves remove the pan from the heat and add the vanilla extract. Set aside to cool completely.
Make the Pastry Cream:
• Place the milk in a saucepan over medium heat until scalding hot.
• Combine the egg yolks, heavy cream, sugar, salt, and cornstarch in a large bowl and whisk until smooth.
• Add some of the hot milk to the egg mixture and whisk together.
• Add the egg mixture to the milk and cook over medium heat stirring constantly until thickened.
• Stir in the butter and vanilla extract.
• Pass the pastry cream through a sieve into a bowl and cover with plastic wrap. Set aside to cool and refrigerate until chilled.
Make the Phyllo Cones:
• Crumble 26 small strips of parchment and create little balls.
• Cut the phyllo into 3 equal portions, if working with the full sheets. Cut the smaller sheets in two equal pieces.
• Place one strip on a clean work surface and drizzle with some melted butter. Place a second strip of phyllo on top and drizzle with some butter. Place the third strip of phyllo on top and do not drizzle any butter over the top layer.
• Fold the bottom of the phyllo into a triangle and continue folding upwards, keeping the triangle shape.
• Cut the triangle in half to form 2 little triangles.
• Open up the center of each triangle and place the ball of parchment inside. This will help them form a cone shape while baking.
• Continue forming the cones and place them on 2 baking trays lined with parchment paper.
• Brush all of the cones with the melted butter and bake in the center rack of the oven for 25-30 minutes or until golden all around.
• Carefully remove the parchment balls and dunk each cone in the cooled syrup for a few seconds.
• Place the cones on a cooling rack to drain and set.
Make the whipped cream:
• Combine all of the whipped cream ingredients in a mixing bowl and whisk on high speed until thickened. Keep chilled until ready to use.
Assemble the Cones:
• Place the pastry cream in a piping bag or in a resealable plastic bag with the tip snipped off. This will make it very easy to fill the cones.
• Place the whipped cream in a pastry bag fitted with a large star tip.
• Fill each cone with the pastry cream.
• Decorate the tips with whipped cream.
• Garnish with your favorite toppings and serve.
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Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
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👍👍👍 Aristourgima!
You make it look so easy! Plus, you just globalized a Greek pastry that was made for the first time in Panorama of Thessaloniki Greece! 🙌🙌💞👍
A lot of love goes into this recipe! It was so nice to see how excited you were by the scent of finished cones 🙏🏼❤️🙏🏼💙🇬🇷
Dimitra, my girl has done IT AGAIN😋😊👌👍🙌🙌🙌🙌🙌!
Looks great! I want one, so I have to make it. 😃
I love how break everything down and explain the reason why you do everything the way you do! Can't wait to try making them!
Thanks for the recipe Dimitra! They were great - I made them twice this week for two events - people were surprised I made them. Thanks again.
Thanks for sharing. Will try defiantly.
Awesome. Ty for sharing. On my must make list. Looks super delish.
I hope you love them!!
@@DimitrasDishes I'm sure my family and I will. Ty.
Looks delicious
Yummy I could see making some lemon Curd in place of the pastry cream and then toping with whipped cream !! Cheers and Merry Christmas to you and the family
what a great idea! I would love this with lemon curd!
I had emailed you a few weeks back and asked for a recipe …..I had bought these in Niagara on the Lake in Canada ….it was the best !!!!! Thank You for making a video !!!
This one was for you :) Happy New Year!!
Thanks for showing us and how to do different deserts yummy yummy I love it have lunch something different thank you very much
Wow. Your good. Im definately making these just like you do. Thank u 😀
Can u make the cones one day ahead I love your recipes Mary from Australia
❤️😋 delicious!
Very GOOD. If I ever had this, it was very few. GOD BLESS
Bravo Dimitra!!! I love your videos and I came across them by accident... I especially like the fact that you stick to the traditional way of preparation and to the original ingredients thus making it really easy and delightful for non-Greeks to discover and try Greek cuisine.... I'd like to ask if you could perhaps make a video showing how to prepare Kazan Dipi (burned or caramelized milk pudding)... It's one of my very favourite desserts and I'd love to show it to friends, too. Take care and kisses from Thessaloniki!
Hi, dimitra thank you so much for all your delicious recipes ...I definitely make them....I also make your onions chicken pastry these other day. It was delicious ....thank again God bless 🙌🙏😇🌻🥰💕💕💕💕
Yum!
Thank you so muuuch, loved it🥰🥰🥰🥰🥰🥰🥰
That looks sooo DELICIOUS 😋
These are so impressive. Awesome recipe!
Yummy!
I seriously wish that I were Greek. These look amazing!!! 😈😀😇
You don't have to be Greek to enjoy these delicious recipes :) All the best!!
Next year’s Christmas treat! Happy New Year!
Can you show how to store in air tight bag without crushing them? I also like to see other filling done inside of them, if you can show me in your video next time. Thanks
Thank you ~ great recipe and easy to follow +
Στην υγεία σου!
Breathe breathe breathe, pretty girl! 😳👏
Excellent ..
TY sweet Dimitroula mou for this great recipe of phyllo cones! I'll make this. I prefer taking it to the next level with cheesecake filling or peppermint flavored filling.. What do you think?
Te quero mucho
Would a thickened semolina cream work, like the one for bougatsa and galaktompoureko?
Btw, you could add an orange rind or two and a couple of clover spikes to the syrup, to give it a more melomakarona-ish flavour hehe
...awesome ending to this tip (I despise wheat now days though)
@@JRR31984 you're on your own with that, soz
Wheat allergies?
We can thank the GMO foods for altering our bountiful nature- allergies disappear with organic produce because they are unadulterated as God intended - and as the Hellenes say - Here’s to your health- στην υγεία σου +
❤😋🥰
😃🙋♀👍🤗
Very good honey Meryl Christian 💒💒🎄🎄
Great recipe but why don’t you give the exact ingredients-when you show how to make it ? xxx
They are just above near the top.
Do you have to talk so fast ? Slow down and breath please