Greek Creamy Phyllo cones: Trigona Panoramatos

Von Dimitra's Dishes · 120 Min.

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Zubereitung

1. Preheat the oven to 320°F (160°C).
2. Make the syrup: boil the sugar, water and cinnamon stick, stirring until the sugar dissolves. Take off the heat, stir in the vanilla, and let it cool completely.
3. Make the pastry cream: heat the milk over medium heat until just scalding. Whisk the egg yolks, heavy cream, sugar, salt and cornstarch until smooth. Slowly whisk in some of the hot milk to temper the eggs, then pour everything back into the pan.
4. Cook the pastry cream over medium heat, stirring constantly, until thick. Take off the heat and stir in the butter and vanilla. Strain into a bowl, press plastic wrap onto the surface, and chill until cold.
5. Make the cones: roll 26 small pieces of parchment into balls. Cut the phyllo into 3 equal strips (or halve smaller sheets). Butter the first strip, butter the second and lay it on top, then lay a third strip on top without butter. Fold into a triangle and keep folding upward to keep the triangle shape. Cut each triangle in half. Open the center gently, press in a parchment ball to shape a cone, an
6. Brush the cones with melted butter and bake 25–30 minutes, until golden.
7. Remove the parchment balls. Dip each cone briefly into the cool syrup, then set on a rack to drain and cool completely.
8. Make the whipped cream: whip all the whipped cream ingredients until thick and fluffy, then keep chilled.
9. Assemble: pipe pastry cream into each cone, pipe whipped cream on top, and add your chosen toppings.

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