Trigona
Our favorite Greek dessert with Phyllo cone filled with custard cream.
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!
