Trigona from Panorama (Phyllo triangle cones filled with custard cream)

The story of Trigona From Panorama is at least 50 years old. People from Thessaloniki, used to go to Panorama (a nearby superb) on Sundays to enjoy the excellent sweet. Tourists, but also natives are looking for them, to relish their unique sweetness, their crispy phyllo and their gorgeous cream. Don’t forget to look for them. You will never forget them.”


For the phyllo

  • ½ kg phyllo kroustas
  • 1/3 cup corn flour
  • ½ cup flour
  • 2 vanillas
  • 1+1/2 cup milk
  • 5 eggs (yolks only)
  • 100gr milk butter

For the syrup

  • 2+1/2 cups water
  • 3 tablespoons sugar
  • 2 vanillas
  • 2 lemon skins
  • 2 tablespoons glucose
  • 6-7 cloves


Place the phyllo sheet on the table and cut into 3 strips . Put two strips greased one over the other. Fold them designing a triangle and continue folding until the whole phyllo is folded. Repeat the same procedure with all the strips. Line them on a big baking tray over a buttered baking paper. Grease them well with butter and bake them at 180⁰C for about 30 minutes. When they cool down cautiously cut with a pair of scissors, removing some of their inner part.
To make the cream mix the sugar with the corn flour, the flour and the vanilla. Bring the milk to boil and pour them in it like rain, stirring quickly. When the cream becomes thick remove from the fire, add the egg yolks and continue stirring. Add the butter, whisk and put the cream in a bowl covering it with a film that overlaps the cream. When it cools down put it in the fridge for 3-4 hours.
For the syrup, bring to boil the water with the sugar, the vanillas, the lemon skins and the cloves for 7-8 minutes. Throw the skins and the cloves away and add the glucose. Dip the triangles in the hot syrup for a minute and remove with a skimmer. Line them on a rack to drain with their opening on the bottom. Put the cream in a piping bag and fill the triangles. Keep them refrigerated.
Pieces 18