Kris’ Trigona Panaramatos

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Kris' Trigona Panaramatos

Course Dessert
Cuisine Greek
Keyword greek desserts, greek sweets, panaramatos, trigona


For the pastry cones you will need...

  • 1 pack fillo pastry
  • 250 g unsalted butter, clarified

For the custard you will need...

  • 1 lt full-cream milk
  • 100 g caster sugar
  • 4 large eggs yolks
  • 2 tbsp vanilla extract
  • 100 g corn flour
  • Optional: 2-3 ground mastiha tears

For the syrup you will need...

  • 220 g sugar
  • 350 mls water
  • 6 cloves
  • 1 cinnamon stick
  • Juice and skin of 1⁄2 lemon
  • Coarsely chopped pistachios, almonds or hazelnuts to decorate


Preparing the custard

  1. Place a pot on medium-heat

  2. Add the milk, sugar, egg yolks, vanilla extract and corn flour to the pot

  3. Stir with a whisk until all the ingredients combine and then continue stirring until the custard thickens and bubbles

  4. Place cling film or baking paper directly on the custard and allow it to cool to room temperature

  5. At this stage it can be we placed in the fridge, ready to use, for up to 3 days

  6. Before piping the custard into the cones, whisk or mix with a hand-held blender to loosen and smooth out the custard

  7. Optional: To make chocolate custard add 140 grams of dark (70%) chocolate, chopped, to the pot once the custard is off heat and stir through till melted and mixed through thoroughly

Preparing the syrup

  1. Add all the ingredients to a small pot and bring to a boil

  2. Boil on high heat for about 5 minutes

  3. Take off heat and allow to cool

  4. Before drenching cones in syrup, strain the syrup into a bowl and discard the cinnamon stick, cloves and lemon

Preparing the cones

  1. Line a large baking pan with baking paper and set it aside

  2. Place the phyllo sheets lengthways on a cutting surface

  3. Cut the fillo pastry lengthways into equal thirds and place the three strips on top ofeach other

  4. Take one fillo strip, lay it lengthways on your work surface, and baste it lightly withmelted butter

  5. Take another narrow fillo sheet and lay it on the first one

  6. Baste this one with melted butter too

  7. Pick up one the lower right corner and fold so it reaches the left side of the fillo sheet

  8. Pick up one the lower left corner and fold so it reaches the other right of the fillo sheet

  9. Continue folding this way to the end to form a triangle

  10. Cut the triangle in half to create 2 smaller right-angle triangles

  11. Scrunch a small piece of baking/parchment paper (about 15cm x 15cm) to form a small ball

  12. Open each triangle to form a cone and place a baking paper ball into it to help maintain its shape during baking

  13. Place the fillo cone on the lined baking tray

  14. Repeat until you have used up all the fillo – makes 25-30 cones

  15. Bake the cones for 40 minutes in an oven preheated to 160°C fan-forced – until they are crispy and deep golden-brown

Preparing the trigona panoramatos

  1. Remove the cones from the oven

  2. Remove the baking paper ball from a cone

  3. Dip the cone into the syrup for a few seconds and then place it on a rack to drain

  4. Repeat for all the cones

  5. Using a piping bag, fill each cone with the custard to the top and sprinkle with your choice of nuts

  6. Place on a rack or platter and allow the custard to set briefly before enjoying the trigona panoramatos

Serving the trigona panoramatos

  1. Serve and enjoy immediately, while the cones are crispy

    Kali Orexi!

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