I’ll start by praising my own… beard. These wonderful Panorama triangles are for all of us whose “unfair life” has thrown us far away from… Elenidis.
Those of you who are lucky, and whose distance from the said pastry shops is negligible – I have a few people in mind – can ignore this recipe. All the rest of us have a very good reason to make and remake homemade Panorama triangles.
There are a few little secrets that will guarantee successful triangles.
Use fresh phyllo pastry, not frozen.
Use a mixture of cow’s butter and goat-sheep butter. All phyllo desserts love this combination.
Make a pastry cream that is rich in flavor and texture. You will achieve this by adding heavy cream to the fresh milk.
I made the cream both ways, with plain milk the first time and with a mixture of fresh milk and heavy cream the second time.
The difference was obvious. The pastry cream made with the milk and cream mixture was clearly tastier, with a richer texture and much better flavor.
Watch the video showing the way we fold the phyllo to make the triangles and, keeping these small but life-saving secrets in mind, you will make Panorama triangles that will surprise you.
Ingredients for Panorama triangles (12–14 pieces)
For the cream
- 1 litre fresh whole milk or a mixture of 600 ml milk and 400 ml heavy cream
- 200 g sugar
- 100 g corn flour
- 50 g cow’s butter
- 4 egg yolks
- 1 vanilla
With Foodurismo’s automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it here!
Place a medium saucepan over the heat. Pour 800 ml of the milk or milk-and-cream mixture into the saucepan. Pour the remaining 200 ml into a bowl.
Add 150 g of the sugar to the saucepan and pour the remaining 50 g into the bowl.
Add the vanilla to the saucepan, turn on the heat and let the saucepan mixture warm up well.
Into the bowl also add the yolks and whisk very well, then add the corn flour and continue whisking until the contents of the bowl become smooth.
When the milk mixture in the saucepan is well heated, take a ladleful of the hot milk and slowly pour it into the bowl while whisking vigorously.
Pour a little more than half of the saucepan mixture into the bowl. We do this to equalize the temperature of the saucepan contents with that of the bowl.
Then pour the bowl mixture back into the saucepan – still on the heat – passing it through a fine sieve.
Add a little salt.
Continue whisking the saucepan mixture until it thickens and becomes a smooth cream.
At the end add the butter as well. Stir well until the butter melts completely.
When the cream thickens and becomes fluid, remove the saucepan from the heat. Pour the cream into a bowl, cover it well with plastic wrap and let it cool.
Ingredients for the syrup
- 400 g sugar
- 300 ml water
- 1 tbsp glucose
- Peel of 1 orange
In a small saucepan pour in the water and sugar, then add the glucose and the orange peel.
Let the syrup boil for two to three minutes.
Remove from the heat and let it cool completely.
Ingredients for the triangles
- 1 packet phyllo pastry (12–13 sheets)
- 250 g melted cow’s butter (or 200 g cow’s butter and 50 g goat-sheep butter)
Place the sheets in front of you with their wide side facing you.
Cut the sheets into three equal pieces.
Stack them one on top of the other and cover them with a towel so they do not dry out.
Take one strip of phyllo and drizzle it with the melted butter. Add another one and drizzle that as well. Do the same with the third strip of phyllo.
Hold the sheets from the lower side and fold them into triangles. Watch the video, it is very explanatory. Cut the triangle in the middle with a knife, perpendicular to its long side, along the hypotenuse. This creates two smaller triangles.
Open each little triangle and shape it like a pocket. To keep it open, place crumpled baking paper inside the triangle.
Arrange the triangles on a baking tray that you have previously lined with non-stick paper.
Bake the triangles at 170°C for about 20 minutes using top and bottom heat.
When the triangles are nicely golden, they are ready.
Towards the end of baking, it is a good idea to carefully remove the crumpled papers from inside the triangles so they bake well on the inside too.
The first time I made triangles and did not remove the crumpled papers, the inside of the triangles had not baked properly.
Take the baked triangles out of the oven and, while still hot, dip them into the cold syrup.
Place them upside down on a rack so the excess syrup can drain off.
Fill the triangles with the cream when you want to serve them.
It is better to do this because if we leave the triangles filled for too long, the moisture from the cream will negatively affect the phyllo.
To stay up to date with everything new from us, follow foodurismo on Facebook, on instagram, on pinterest and also subscribe to the foodurismo channel on youtube
Find the recipe on our YouTube channel: