A Greek Traditional treat that will rock your world with the first bite!

Things to prepare: Cut 2 pieces of parchment paper into 24 squares using the method I demonstrate in the video here. Cut 1 sheet of aluminum foil, the size of a large baking tray, into 2 cm strips and then crumple them into balls.

For the cream:

1. Add 3 drops of Mastic tears with 1 Tbsp of sugar* in a mortar and crush them.
2. Take a medium-sized bowl and add 4 egg yolks, half the amount of the sugar I mention in the recipe (75g), and the vanilla extract and whisk them to combine.
3. Then add the all-purpose flour and corn flour little by little, mixing well. After you incorporate all the ingredients you will end up with a very thick mixture which you will set aside until it’s time to use it.
4. Place a medium-sized sauce pot over medium heat and add the milk, the crushed Mastic tears, and the other half of the sugar (75g) and bring it to a light boil.
5. Remove the saucepot with the milk from the heat and with a soup spoon pour 4-5 spoonfuls of milk, one at a time, into the bowl with the egg mixture and whisk well until it becomes runny and easily pourable.
6. Then add the sauce pot with the milk back on medium heat and pour the mixture with the eggs while constantly whisking it.
7. Continue whisking for 1-2 minutes until it starts to thicken and when you see bubbles on the surface, turn off the heat.
8. Do not leave the pot out of sight at this stage, it needs constant supervision because the cream thickens very quickly.
9. As soon as the cream is ready, place a cling film on the surface to prevent it from getting a crust and put it in the fridge to rest for at least 2 hours or ideally overnight.
10. The next day, agitate the cream with a spoon and add it to your stand mixer to fluff it up.
11. Start whisking it at low speed and gradually increase the speed to maximum until it becomes fluffy (about 1-2 minutes).
12. Transfer the custard cream to a piping bag and add it to the fridge until it’s time to use it.

For the Clarified Butter:

1. Add 200g unsalted butter in a saucepan over medium heat and as soon as it melts, remove the milk spots on the surface.
2. Transfer it to a bowl, and be careful not to add any milk particles as you pour it.

For the cones:

1. Fold the Phyllo sheet in 3, from its long side, and use the folding lines as a guide to cut it with your knife into 3 strips.
2. Take a strip of phyllo and sprinkle a few drops of clarified butter with a brush. The brush should not touch the phyllo.
3. Place 3 phyllo strips on top of one another and every time you add a phyllo strip sprinkle it with butter except for the last one.
4. This creates air pockets that prevent the phyllo from sticking together, allowing the air to circulate and bake evenly.
5. While you butter 3 phyllo, keep the rest of the phyllo strips covered with a towel so they don’t dry out.
6. Fold the strips into triangles with light movements, do not apply pressure while you fold, and cut it in half with a knife to create 2 cones.
7. Hold a cone with your hand, slide in a piece of parchment paper with your finger, and place the aluminum foil ball in the middle.
8. Place the cones in a large baking tray covered with a towel until it’s time to bake them so they don’t dry out.
9. Bake at 160C /300F for about 17 minutes.

For the syrup:

1. Add the sugar, water, and lemon juice to a saucepan and boil for 5 minutes.
2. Take a fork and a spoon that you will use as tongs to dip the cones into the syrup one by one.
3. Dip each triangle for no more than 3 seconds and then drain the excess syrup and leave it on the tray to cool.
4. The sugar syrup should be hot (but not boiling) and the cones should be cool while you dip them.
5. After the cones have cooled off, the best option is to store them in the fridge without filling them so that they don’t soak from the cream.
6. That way they will remain crispy for many days and whenever you are in the mood to eat “Trigona Panoramatos” you pipe in the cream at that time.
7. When you are about to fill them, you can place them one by one into a shot glass so that it is held upright and you can use both of your hands to hold the piping bag with the cream and fill them easily.
8. It really is a great dessert without too much sugar. Try the recipe and enjoy its exceptional taste!