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.
There are some basic essentials needed for this recipe. You may already have them at home. If not, here are the links from my Amazon affiliate:
There are a few components to this beautiful recipe:
- The phyllo cones
- the pastry cream
- the whipped cream
- the syrup
The phyllo cones take a little love and care to make but by no means are they difficult to make. They can be prepared a day ahead and stored in an airtight container, then dipped in warm syrup the morning of the dinner party. Since this is a syrup based dessert, also known as a syropiasto, in Greek, one thing must be cool and the other warm. If making the dessert the day of the party, the syrup can be cool and the cones warm. If making the cones the day before then the cones will have cooled and the syrup should be warm. This ensures proper absorption and a crisp outcome.
The syrup can be made days ahead and stored in the refrigerator until ready to use.
The pastry cream can also be made 2-3 days ahead and stored in the refrigerator. It can be whisked or beaten lightly to lighten it up again.
The whipped cream can be prepared a few hours before needed and transferred to a pastry bag that has been fitted with a large star tip and stored in the refrigerator until needed.
This dessert is totally worth the effort. The outcome is a light, crisp cone that is perfectly sweetened with the aromatic syrup and a creamy filling. So delicious!
Get creative with the fillings. The classic recipe is my favorite but, you have so many options:
- Add chocolate to the pastry cream to create a chocolate custard
- fill the cones with your favorite chocolate hazelnut spread
- Add your favorite preserves to the pastry cream for a fruity flavored filling
- chocolate ganache is lovely as well
- 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 of 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 the 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.