Trigona Panoramatos (Triangle shaped phyllo pastries stuffed with custard cream)

Ingredients

• 1 pound Phyllo sheets
• To make the custard cream filling, we need:
• 1/2 liter Milk
• 3/4 cup Heavy cream
• 1/2 cup Sugar
• 4 tbsp Corn flour
• 2 tbsp All Purpose Flour
• 2 Egg Yolks
• 1 tbsp Unsalted margarine
• 1 tsp Vanilla Extract
• To make the syrup, we need:
• 2 pounds Sugar
• 1/2 liter Water
• 1/2 Lemon Peel
• Melted unsalted margarine, for brushing
• to granish: honey or powedered sugar

Directions

We preheat the oven at 390º F.

Lay one phyllo sheet on the working surface, its shorter side facing us. Brush it with margarine, fold it in half and brush once again with margarine. Fold it again in half, to form a strip and brush with margarine. Then fold one corner, towards the opposite side to form a triangle. We continue folding the triangle upon itself, till the entire phyllo is used.

Place it on a greased baking pan and continue with the remaining phyllo sheets. Brush them with margarine and bake in the preheated oven for about 20 minutes, until they puff up slightly. We decrease oven’s temperature to 350o F and continue baking for 15-20 minutes, until golden brown.

In the meantime we prepare the syrup: put all the ingredients into a saucepan and boil for about 8-10 minutes, until thickened. Remove the saucepan from the heat.

Then we remove the pan from the oven and tilt the pan over the sink to pour out the excess margarine. Allow them to cool slightly and then using a small knife or scissor, slightly cut the top off and expand with your fingers to make an opening. Now pour the syrup into the pan and allow the phyllo to absorb and cool for about 3-4 hours.

Then we prepare the custard cream: Put in a large saucepan the sugar, corn flour, all purpose flour, milk and stir to combine. Place the saucepan on the stovetop over medium heat and stir until cream has thickened.

Remove the saucepan from the heat, and while stirring, add the egg yolks, margarine and vanilla. When they have combined, transfer into a bowl and allow cooling for ten minutes. Then cover the bowl with plastic wrap and put it into the fridge for 2-3 hours.

Afterwards, we put the heavy cream into a mixer’s bowl and beat into a whipped cream.

Take the custard cream out of the fridge and beat with the mixer for 2-3 minutes. Then fold in gently the whipped cream, a spoonful at a time.

Put the filling into a pastry bag with a plain tip and squeeze it into the triangle shaped phyllo to fill them.

We serve the “trigona Panoramatos” garnished with honey or powdered sugar, according to taste.