Greek Trigona Panoramatos (Cream-Filled Phyllo Cones with Syrup)

Ingredients

• 1/2 pound phyllo pastry, thawed and at room temperature
• 3/4 pound unsalted butter, melted
• 2 and 1/2 cups granulated sugar
• 2 cups water
• 1 cinnamon stick
• 2 teaspoons pure vanilla extract
• 4 cups whole milk
• 1/2 cup cornstarch
• 1 and 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 8 egg yolks
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1–2 tablespoons confectioners sugar
• 1 teaspoon vanilla extract
• Chopped pistachios
• Sliced almonds
• Sprinkles
• Chocolate ganache
• Chocolate chips
• Ground walnuts

Instructions

1. 1

   Preheat the ovenPreheat oven to 320°F (160°C).

2. 2

   Make the Syrup: Combine sugar, water, and cinnamon stick in a saucepan. Bring to a boil and stir until the sugar dissolves. Remove from heat and stir in vanilla extract. Set aside to cool completely.

3. 3

   Make the Pastry Cream: Heat the milk in a saucepan over medium heat until scalding.In a large bowl, whisk together egg yolks, heavy cream, sugar, salt, and cornstarch until smooth.Gradually whisk some hot milk into the egg mixture to temper it.Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.Remove from heat and stir in butter and vanilla extract.Strain through a sieve into a bowl. Cover with plastic wrap touching the surface and refrigerate until chilled.

4. 4

   Make the Phyllo Cones: Crumble 26 small pieces of parchment into balls. Cut phyllo into 3 equal strips (or cut smaller sheets in half). Place one strip on a work surface and drizzle with butter. Layer a second strip on top and drizzle with butter. Add a third strip on top without butter. Fold into a triangle and continue folding upward to maintain the triangle shape. Cut each triangle in half to create 2 pieces. Gently open the center and insert a parchment ball to shape into a cone. Place on parchment-lined baking trays.Brush all cones with melted butter and bake for 25–30 minutes, or until golden.

5. 5

   Carefully remove parchment balls. Dip each cone into the cooled syrup for a few seconds.Transfer to a rack to drain and cool completely.

6. 6

   Make the Whipped Cream: Combine all ingredients in a mixing bowl and whip until thick and fluffy. Keep chilled.

7. 7

   Assemble: Transfer pastry cream to a piping bag.Fill each cone with pastry cream.Pipe whipped cream on top.Garnish with your favorite toppings and serve.