Panorama Triangles

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Panorama Triangles.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

As you all know Athens is the capital of Greece. The second largest city of Greece is Thessaloniki. Thessaloniki is the capital of the region of Macedonia and we call it co-capital. It has a history of 2,300 years behind it, as it was founded in 315 BC by Cassander of Macedon. According to Wikipedia, it was an important metropolis by the Roman period and was the second largest and wealthiest city of the Byzantine Empire. Thessaloniki is home to numerous notable Byzantine monuments, including the Paleochristian and Byzantine monuments of Thessaloniki, a UNESCO World Heritage Site, as well as several Roman, Ottoman and Sephardic Jewish structures. The city’s main university, Aristotle University, is the largest in Greece and the Balkans.

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In 1944 Agapitos Valogiorgis opened his first pastry shop in downtown center of Thessaloniki and it was in that shop that Panorama Triangles were created for the first time, taking their name from the homonym suburb east of the city center. His pastry creations became famous and his sweets were considered to be of high quality. The people consuming them were among the most distinguished and well established in the area. Unfortunately his grandchildren didn’t live up to the expectations and the company recently has filled for bankruptcy.

Nevertheless, Panorama Triangles are here and many pastry shops carry them in their pastry line. For some time now, I have wanted to recreate them and try the homemade version. This past weekend was ideal, since we were going to some friends of ours and these little treats would be our gift to them.

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They are not difficult to make, only they take some time to be prepared. They are so tasty and the cold cream counterbalances the sweetness of the syrupy phyllo triangles.

I made two attempts with the cream as the first one lacked the thick consistency I was looking for. The second time, both the taste and the consistency were exactly according to the store bought. If you are bored to make the triangles, you can just make phyllo nests and put the cream onto them. Taste wise it is going to be the same, plus it will save you time and effort.

I am sure you all noticed the new looks of this site. This is one of the many changes that will follow, in my effort to improve it and be able to bring to you food, not only from the Greek kitchen but also from the Mediterranean Sea in general. Stay tuned and sign up to be a part of this culinary trip!

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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

Panorama Triangles.JPG  

For the syrup

3 cups sugar

2 ½ cups water

Juice of a lime or lemon

1 cinnamon stick

  Panorama Triangles.JPG

Instructions

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.

  Panorama Triangles.JPG

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.

Panorama Triangles.JPG  

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.

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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.

Panorama Triangles.JPG

5.0 from 13 reviews
Panorama Triangles
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
For the Phyllo Triangles
  1. Take a phyllo sheet with the longer side towards you.
  2. Butter it slightly or oil it with olive oil.
  3. Put another phyllo sheet over the first.
  4. Butter it as well.
  5. Cut 5 equal strips as shown in the pictures and start fold each one in triangle.
  6. Do the same for the rest of the strips and for the rest of the phyllo sheets.
  7. Preheat oven to 200° C / 400° F.
  8. Cover a baking pan with parchment paper and place the phyllo triangles.
  9. Bake in batches.
  10. 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.
  11. Put aside.
For the syrup
  1. In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.
  2. Count 5 minutes from the moment it starts to boil and remove from fire.
  3. Take out the cinnamon stick.
  4. Throw the cold triangles one by one or two by two in syrup and let them absorb some.
  5. You should let them in the syrup for about half a minute per side.
  6. Put them on a rack and let them drain.
For the Cream
  1. In a deep pot pour the milk, heavy cream, sugar, corn flour(corn starch for the US residents) and all-purpose flour.
  2. Whisk to dissolve the flours and turn on the stove to medium/high.
  3. When the milk starts to become hot start to whisk until the cream starts to thicken.
  4. Remove from fire and add the margarine, vanilla and orange extract and the egg yolks whisking constantly.
  5. Let it cool at room temperature and then place it in the refrigerator for at least 3 hours.
  6. Take it out after the 3 hours.
  7. Whisk for a few seconds to make the cream fluffy again.
  8. With a sharp knife cut the triangles along their one side and with a piping bag fill with cream.
  9. They are best served cold so you can keep them all in the fridge and take them out just before serving them.

5.0 from 13 reviews
Τρίγωνα Πανοράματος
 
Η δροσερή κρέμα με το άρωμα του πορτοκαλιού έρχεται και ισορροπεί τη γλυκύτητα των σιροπιασμένων φύλλων.
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 14 φύλλα κρούστας
Για την Κρέμα
  • 625 ml γάλα
  • ¼ φλ. κρέμα γάλακτος
  • ½ φλ. ζάχαρη
  • 6 κ.σ. κορν φλάουρ
  • 2 κ.σ. αλεύρι για όλες τις χρήσεις
  • 2 κρόκοι αυγού
  • 1 κ.σ. μαργαρίνη
  • 1 κ.γ. απόσταγμα βανίλιας ή εναλλακτικά 1 βανιλίνη
  • ¼ κ.γ. εκχύλισμα πορτοκαλιου ή εναλλάκτικά 1 κ.γ. ξύσμα πορτοκαλιού
Για το Σιρόπι
  • 3 φλ. ζάχαρη
  • 2 ½ φλ. νερό
  • Χυμό ενός λάιμ ή λεμονιού
  • 1 ξυλάκι κανέλα
Instructions/ Εκτέλεση
Για τα Τρίγωνα
  1. Πάρτε ένα φύλλο με την μακρύτερη πλευρά προς το μέρος σας.
  2. Βουτυρώστε το ελαφρά ή λαδώστε το.
  3. Βάλτε ένα άλλο φύλλο πάνω από το πρώτο.
  4. Βουτυρώστε το επίσης.
  5. Κόψτε σε 5 ίσες λωρίδες, όπως φαίνεται στις εικόνες και διπλώστε κάθε μία σε τρίγωνο όπως κάνετε με τα τυροπιτάκια.
  6. Κάντε το ίδιο για όλες τις λωρίδες και για όλα τα φύλλα κρούστας.
  7. Προθερμάνετε το φούρνο στους 200° C.
  8. Καλύψτε ένα ταψί με λαδόκολλα και τοποθετήστε τα τρίγωνα.
  9. Ψήστε σε δόσεις.
  10. Για κάθε ταψί ψήστε για 5 λεπτά στην παραπάνω θερμοκρασία και στη συνέχεια χαμηλώστε στους 175° C έως ότου παίρνουν ένα ωραίο χρυσό χρώμα.
  11. Βάλτε τα στην άκρη.
Για το Σιρόπι
  1. Σε μια βαθιά κατσαρόλα βάζουμε όλα τα υλικά του σιροπιού και βάζουμε να βράσει σε μέτρια/υψηλή θερμότητα.
  2. Από τη στιγμή που αρχίζει να βράζει μετρήστε 5 λεπτά και βγάλτε το από τη φωτιά.
  3. Αφαιρέστε το ξυλάκι της κανέλας.
  4. Ρίξτε τα κρύα τρίγωνα, ένα προς ένα ή ανά δύο στο σιρόπι και αφήστε τα να απορροφήσουν λίγο από αυτό.
  5. Τα άφησα στο σιρόπι για περίπου μισό λεπτό ανά πλευρά.
  6. Βάλτε τα σιροπιασμένα τρίγωνα σε μία σχάρα και αφήστε τα να στραγγίσουν.
Για την Κρέμα
  1. Σε μια βαθιά κατσαρόλα ρίξτε το γάλα, την κρέμα γάλακτος, τη ζάχαρη, το κορν φλάουρ και το αλεύρι.
  2. Χτυπήστε με το σύρμα για να διαλυθούν και ανοίξτε το μάτι σε μέτρια/υψηλή θερμοκρασία.
  3. Όταν το γάλα αρχίζει να γίνεται ζεστό αρχίστε να ανακατεύετε μέχρι η κρέμα να πήξει.
  4. Βγάλτε από τη φωτιά και προσθέστε τη μαργαρίνη, τη βανίλια, το εκχύλισμα από πορτοκάλι και τους κρόκους των αυγών ανακατεύοντας συνεχώς.
  5. Αφήστε το να κρυώσει σε θερμοκρασία δωματίου, και στη συνέχεια τοποθετήστε το στο ψυγείο για τουλάχιστον 3 ώρες.
  6. Βγάλτε μετά τις 3 ώρες.
  7. Ανακατέψτε με ένα σύρμα ή στο μίξερ για μισό λεπτό για να αφρατέψει.
  8. Με ένα κοφτερό μαχαίρι κόψτε τα τρίγωνα κατά μήκος μιας πλευράς τους και γεμίστε τα με την κρέμα αφού την έχετε βάλει σε κορνέ.

 

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