History

Invented at the Elenidis patisserie in Panorama as a creative variation on the phyllo-cream tradition. The post-bake filling was the technical breakthrough; every competing pastry shop in Thessaloniki has attempted to replicate it and the Elenidis original has never been displaced. The family now operates three Thessaloniki locations alongside the Panorama original.

Make it at home

Yield 12Hands-on 40 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 12 sheets phyllo pastry, thawed
  • 150g unsalted butter, melted
  • 300g caster sugar (for syrup)
  • 200ml water (for syrup)
  • 1 strip lemon peel
  • 1 cinnamon stick
  • 500ml whole milk (for cream)
  • 120g caster sugar (for cream)
  • 4 egg yolks
  • 40g cornflour
  • 1 tsp vanilla extract
  • 30g unsalted butter, cold (for cream)
  • 200ml double cream, whipped to soft peaks
  • 50g unsalted pistachios, finely chopped, to finish

Method

  1. For the syrup, simmer 300g sugar, 200ml water, lemon peel and cinnamon for 5 minutes until thickened. Cool completely.
  2. For the cream, whisk the yolks, 120g sugar and cornflour. Warm the milk, pour over whisking, return to the pan and cook over low heat, stirring, until very thick. Off the heat, beat in the cold butter and vanilla. Cover with cling film on the surface; chill 1 hour.
  3. Heat the oven to 200C. Cut each phyllo sheet into long strips 8cm wide.
  4. Brush a strip with butter and wrap it around a metal cream-horn mould or a 2cm dowel, working from one end to the other in a tight spiral. Brush the outside with butter again and slide off the mould.
  5. Repeat to make 12 phyllo cones. Bake on a lined tray for 8 to 10 minutes until golden and crisp.
  6. While warm, dip each cone into the cold syrup for 2 seconds, then stand on a rack to drain. Let cool completely.
  7. Whip the chilled custard with the soft-peak cream until just combined; do not overmix.
  8. Transfer to a piping bag with a star nozzle. Pipe into each cone from both ends to fill all the way through.
  9. Dip the open ends in chopped pistachios. Serve within an hour so the shells stay crisp.

Tip from the editors. Fill the trigona as close to serving as you can. Once filled, the cream begins softening the phyllo within 90 minutes.

Where to eat trigona panoramatos

Trigona Panoramatos in Thessaloniki

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