Trigona is our favorite Greek dessert. Whenever we go around Thessaloniki, we will drive to Panorama (outskirts of Thessaloniki) where Trigona comes from!
Even though you can get Trigona in many pastry shops around Thessaloniki, we always and only buy our Trigona from Elenidis – they have the BEST Trigona.
What is Trigona?
Trigona is a phyllo triangle cone filled with custard cream. It comes from an area near Thessaloniki, called Panorama. If you like Bougatsa (check out our Bougatsa recipe here), I’m sure you will also love Trigona.
What is the filling inside Trigona?
Some recipes online are using whipped cream as the fillings. But the original Trigona is filled with custard instead. Our recipe also only fills the Trigona with custard, without any other whipped cream or nuts on top. (Of course, adding those toppings are nice too!)
Probably our version is still not the same as the ones from Elenidis. But as we can’t buy it here in Germany, and this recipe tastes really close to the original version, so we officially approve this Trigona recipe!
Trigona
Ingredients
Cream
- 400 mL Milk
- 2 Egg yolk
- 100 g Sugar
- Vanilla
- 90 g Butter
- 100 g Plain flour
Syrup
- 300 mL Water
- 300 g Sugar
Phyllo cone
- 9 Phyllo sheet
- 90 g Butter
Instructions
Cream
- Pour the milk into a small pot and heat up until boiling. (Watch out once it's boiled, it can spill very easily.)
- Put the yolks in a small bowl.
- Mix in the sugar. Whisk to combine.
- Add the hot milk gradually to the yolk mixture, mix well.
- In a small pot, melt the butter.
- Add the flour and whisk.
- Turn the heat to low. Add a ladle of the milk-yolk mixture. Mix well. Gradually add all the milk to the pot.
- Keep stirring and cook until the cream doesn't have any flour taste.
- Put the cream away from heat. Put a cling film on top. Make sure it touches the surface.
- Leave it in the fridge to cool down completely.
Syrup
- Put the sugar and water in a small pot. Heat it up and mix until all the sugar melts.
- Set aside to cool down.
Phyllo cone
- Preheat the oven at 160°C.
- Melt the butter over a water bath.
- Take out 1 phyllo sheet. Splash some melted butter on top. Vertically divide the phyllo into 4 parts. Fold the left and right parts towards the center.
- Splash a bit more melted butter on top, and then fold them towards each other.
- Splash more butter on top, fold up one corner in a triangle shape, from one end to the other. Repeat for the rest.
- Brush some melted butter on the top of the phyllo cone.
- Put in the oven and bake for 30 mins, or until golden.
Assemble
- Once the cones are out of the oven, cut open one side of it to create a cone.
- Fp them into the syrup for 10 seconds. Leave them on a wire rack to dry.
- Put the cream into a piping bag. Cut the tip open with a diameter of around 2cm. If the cream is too hard, leave it at room temperature until softened.
- Pipe the cream into the phyllo cone, give a little bit of force when piping! Enjoy!
