Panorama Triangles (Trigona from Panorama)

(Recipes from here pastry, creme)

Makes 32
Needs 2 days to complete.

Ingredients:

•  1/2 kg filo pastry 
• butter for brushing (I used a 450 gr pack)

Syrup

• 1 1/2 cups sugar 
• 1 cup water 
• 2 tbsp glucose syrup 
• 1 tbsp lemon juice  

Cream

• 6 tbsp corn starch 
• 1 tsp vanilla 
• 1/2 cup sugar 
• 2 cups hot milk & 4-5 tbsp cold milk 
• 4 egg yolks 
• 1 cup whipped cream

• ground pistachios(optional) 

Step One

  Bring everything that you are going to use on your worktop as well as the melted butter.
  Spread out the filo pastry with its short side facing you.

 Cut each filo sheet vertically in the middle(I cut them all at once it's faster) and brush 1/2 of each with butter.(keep the rest of the filo pastry covered with a humid kitchen towel, or they will dry)

 Fold the other half exactly on top, so that you have a long strip.

  Brush all of it well with butter.
  Start folding into a triangle as shown in the photo.

  Carry on by folding the ends, softly, without pressing the filo down,in order to create a triangle.
  Make sure that the ends fall exactly on the part of the piece that's at the bottom.
  Make minor corrections if something is left out of place.
  Continue by folding until you finish.
  If there is anything that sticks out, brush the edges with a little water and fold softly, forming the triangle.
 Carry on with the rest of the filo sheets in the same way and spread them out in a baking tray, after having brushed them well with butter on all sides.

Step Two

 Bake in the oven at 220°C at first until they puff(around 4-5 min) and then lower to 200°C until they get golden brown (around 4-5 min). Take care, they burn easily (keep your eyes on them).

 When they cool, take a triangle and make a deep opening at one end(I used kitchen scissors, it was easier then the knife).

 Do the same with all triangles, carefully, making sure that you don't ruin its shape.

 Meanwhile, place all the ingredients for the syrup to boil for 5 minutes.

 Turn the heat off and dip the triangles in the hot syrup, tuning them carefully on all sides so that they absorb it well.

 Place them back in the baking tray and pour what syrup is left on top. Set them aside overnight to absorb it (it's really important to let them over night).

Step Three

Cream

 Place the corn starch (or flour and corn starch) in a pot together with the sugar and the vanilla mixing well and add 4-5 tbsp of cold milk and 4 egg yolks until you have a mixture that is thoroughly incorporated.

 Then add the hot milk.

 Stir vigorously so that it doesn't form any lumps.

 Place over low heat stirring constantly in order for it to thicken and get firm. Cover immediately with cling film until it cools to prevent from forming a skin.

Step Four

 On the next day, fill a pastry bag with pastry cream and fill the triangles carefully so that they don't break. Stack them carefully on a platter or a baking tray so that they don't get messy.
  If you like you can decorate the top side of the opening with whipped cream, sprinkle with pistachios or almonds, whatever you fancy.

ENJOY!!!!