Kris’ Trigona Panaramatos

Method

1. Preparing the custard
2. Place a pot on medium-heat
3. Add the milk, sugar, egg yolks, vanilla extract and corn flour to the pot
4. Stir with a whisk until all the ingredients combine and then continue stirring until the custard thickens and bubbles
5. Place cling film or baking paper directly on the custard and allow it to cool to room temperature
6. At this stage it can be we placed in the fridge, ready to use, for up to 3 days
7. Before piping the custard into the cones, whisk or mix with a hand-held blender to loosen and smooth out the custard
8. 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
9. Preparing the syrup
10. Add all the ingredients to a small pot and bring to a boil
11. Boil on high heat for about 5 minutes
12. Take off heat and allow to cool
13. Before drenching cones in syrup, strain the syrup into a bowl and discard the cinnamon stick, cloves and lemon
14. Preparing the cones
15. Line a large baking pan with baking paper and set it aside
16. Place the phyllo sheets lengthways on a cutting surface
17. Cut the fillo pastry lengthways into equal thirds and place the three strips on top ofeach other
18. Take one fillo strip, lay it lengthways on your work surface, and baste it lightly withmelted butter
19. Take another narrow fillo sheet and lay it on the first one
20. Baste this one with melted butter too
21. Pick up one the lower right corner and fold so it reaches the left side of the fillo sheet
22. Pick up one the lower left corner and fold so it reaches the other right of the fillo sheet
23. Continue folding this way to the end to form a triangle
24. Cut the triangle in half to create 2 smaller right-angle triangles
25. Scrunch a small piece of baking/parchment paper (about 15cm x 15cm) to form a small ball
26. Open each triangle to form a cone and place a baking paper ball into it to help maintain its shape during baking
27. Place the fillo cone on the lined baking tray
28. Repeat until you have used up all the fillo – makes 25-30 cones
29. Bake the cones for 40 minutes in an oven preheated to 160°C fan-forced – until they are crispy and deep golden-brown
30. Preparing the trigona panoramatos
31. Remove the cones from the oven
32. Remove the baking paper ball from a cone
33. Dip the cone into the syrup for a few seconds and then place it on a rack to drain
34. Repeat for all the cones
35. Using a piping bag, fill each cone with the custard to the top and sprinkle with your choice of nuts
36. Place on a rack or platter and allow the custard to set briefly before enjoying the trigona panoramatos
37. Serving the trigona panoramatos
38. Serve and enjoy immediately, while the cones are crispy Kali Orexi!