Friday, May 22, 2015

PANORAMA TRIANGLES( TRIGONA PANORAMATOS)

Ingredients
14 phyllo sheets
For the cream
625 ml / 21 fl. oz. milk
¼ cup heavy cream
½ cup sugar
6 tbsp corn flour (corn starch for the US residents)
2 tbsp all-purpose flour
2 egg yolks
1 tbsp margarine
1 tsp vanilla extract
¼ tsp orange extract
For the syrup
3 cups sugar
2 ½ cups water
Juice of a lime or lemon
1 cinnamon stick


Preparation
For the Phyllo Triangles
Take a phyllo sheet with the longer side towards you.
Butter it slightly or oil it with olive oil.
Put another phyllo sheet over the first.
Butter it as well.
Cut 5 equal strips as shown in the pictures and start fold each one in triangle.
Do the same for the rest of the strips and for the rest of the phyllo sheets.
Preheat oven to 200° C / 400° F.
Cover a baking pan with parchment paper and place the phyllo triangles.
Bake in batches.
For every batch bake for 5 minutes at the above temperature and then lower it to 175° C / 350° F until they take a nice golden color.
Put aside.
For the Syrup
In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.
Count 5 minutes from the moment it starts to boil and remove from fire.
Take out the cinnamon stick.
Throw the cold triangles one by one or two by two in syrup and let them absorb some.
You should let them in the syrup for about half a minute per side.
Put them on a rack and let them drain.
For the Cream
In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.
Whisk to dissolve the flours and turn on the stove to medium/high.
When the milk starts to become hot start to whisk until the cream starts to thicken.
Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.
Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.
Take it out after the 3 hours.
Whisk for a few seconds to make the cream fluffy again.
With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.
They are best served cold so you can keep them all in the fridge and take them out just before serving them.

Source:culinaryflavors.gr