Trigona panoramatos Recipe – Greek Special
Trigona Panoramatos, also known as “Trigona Panoramatos” or “Trigona” in Greece, is a traditional Greek pastry from the region of Panoramatos, Thessaloniki. These are triangular-shaped pastries filled with a delicious custard cream and often drenched in a sweet syrup. Here’s a comprehensive guide to making this delightful dessert.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
For the Pastry:
- Puff Pastry Sheets: 500 grams (approximately 2 sheets; store-bought or homemade)
- Eggs: 1 (for egg wash)
For the Custard Filling:
- Milk: 500 ml (full-fat milk is preferred)
- Granulated Sugar: 150 grams
- Egg Yolks: 3
- Cornstarch: 40 grams
- Vanilla Extract: 1 teaspoon
- Butter: 30 grams
For the Syrup:
- Granulated Sugar: 200 grams
- Water: 200 ml
- Lemon Juice: 1 tablespoon
- Vanilla Extract: 1 teaspoon (optional)
Equipment
- Rolling Pin: For flattening the puff pastry
- Baking Sheet: For baking the pastries
- Parchment Paper: For lining the baking sheet
- Pastry Brush: For applying egg wash
- Mixing Bowls: For making the custard and syrup
- Saucepan: For cooking the custard and syrup
Prepare the Custard Filling:
Heat Milk: In a saucepan, heat the milk over medium heat until it’s just about to boil. Remove from heat and let it cool slightly.
Mix Dry Ingredients: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
Combine and Cook: Slowly add the warm milk to the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes).
Add Flavorings: Once thickened, remove from heat and stir in the butter and vanilla extract. Let the custard cool to room temperature.
Prepare the Pastry:
Preheat Oven: Preheat your oven to 180°C (350°F).
Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets to smooth out any creases. Cut the pastry into squares (about 10×10 cm or 4×4 inches).
Fill and Shape: Place a spoonful of the cooled custard in the center of each pastry square. Fold the corners of the pastry over the custard to form a triangle. Press the edges together to seal, and place the filled pastries on a baking sheet lined with parchment paper.
Apply Egg Wash: Beat the egg and brush it over the top of each pastry to give it a golden
Bake: Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Prepare the Syrup:
Cook Syrup: In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for 10 minutes, until the syrup slightly thickens. Stir in the vanilla extract if using.
Cool Syrup: Let the syrup cool to room temperature.
Finish and Serve:
Syrup Soaking: Once the pastries are baked and still warm, drizzle or soak them in the cooled syrup. Let the pastries absorb the syrup and cool completely on a wire rack.
Serve: Serve the Trigona Panoramatos at room temperature. They are best enjoyed fresh but can be stored in an airtight container for a few days.
Recipe Notes:
Custard Consistency: Ensure the custard is thick enough to hold its shape but still creamy. If it’s too thin, it may leak out during baking.
Puff Pastry: If using store-bought puff pastry, ensure it is properly thawed before use. You can also make your own puff pastry if preferred, though it requires more time and effort.
Syrup Application: You can drizzle the syrup over the pastries or briefly soak them in it. Be careful not to over-soak, as this can make the pastry soggy.
Serving: These pastries are best enjoyed within a couple of days, as the puff pastry can lose its crispness over time.
