Phyllo Triangle Pastries with Custard (Trigona Panoramatos)
Crispy golden phyllo triangles filled with rich cream and soaked in syrup—easy, homely Greek dessert reminiscent of galaktoboureko. Perfectly divine!
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Cooking tools:
- Pastry brush
- Chef's knife
- Parchment paper
- Baking sheet
- Oven
- Saucepan
- Slotted spoon
- Plastic wrap
- Mixing bowl
- Whisk
- Ladle
- Stove
- Stand mixer
- Piping bag
- Tray
Ingredients
- 14-15 sheets phyllo dough
- 200g butter, melted (7 ounces)
- 950g/ 33.5 ounces milk, divided in 700g/ 24 ounces and 250g/9.5 ounces
- 300g sugar (10.5 ounces)
- 1 tsp vanilla extract
- 3-4 egg yolks, depending on the size of the eggs
- 250g all-purpose flour (8.8 ounces)
- 50g butter, at room temperature (1.8 ounces)
- 1/3 of a cup heavy whipping cream (cold)
- 1 tbsp icing sugar
- 500g sugar (17.6 ounces)
- 400g water (14.1 ounces)
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