If you’re a fan of pastries and have a penchant for exploring international desserts, Greek Trigona Panoramatos should be on your must-try list.

This delectable treat hails from the city of Thessaloniki, renowned for its rich culinary traditions and vibrant food culture.

Trigona Panoramatos, meaning “triangles from Panorama” (a suburb of Thessaloniki), are triangular-shaped pastries that captivate with their intricate layers and exquisite taste. These pastries are made from crispy phyllo dough, baked to golden perfection, and then generously soaked in a honey-based syrup.

What truly sets them apart, however, is the luscious, creamy filling made from rich custard or whipped cream.In Thessaloniki, Trigona Panoramatos is more than just a dessert; it is a symbol of local pride and tradition.

This pastry often features in celebrations, from weddings to religious holidays, and is a beloved treat for both locals and visitors.

Many pastry shops in Panorama, the suburb where this delicacy originated, have been perfecting their recipes for decades, offering both classic and innovative variations.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

500g phyllo dough sheets

200g unsalted butter, melted

Ground nuts, optional

500g sugar

300ml water

1 cinnamon stick

1 lemon peel

1 tbsp lemon juice

1 liter milk

200g sugar

100g semolina

3 eggs

1 tsp vanilla extract

50g unsalted butter

Directions

In a saucepan, combine the sugar, water, cinnamon stick, and lemon peel.

Bring to a boil, then reduce heat and simmer for about 10 minutes. Add the lemon juice and remove from heat. Allow the syrup to cool completely.

Preheat your oven to 180°C (350°F).Brush a sheet of phyllo dough with melted butter, then layer another sheet on top and brush with more butter.Cut the layered sheets into strips (about 6 cm wide).

Sprinkle with melted butter and fold each strip into a triangle shape by bringing one corner up to the opposite edge and continuing to fold until you reach the end of the strip.

We crumple a piece of non-stick paper to the size of a small ball and place it inside the triangle, in order to create a cavity that will hold its shape during baking and will be filled later with cream.

Place the triangles on a baking tray lined with parchment paper.

Brush the tops with more melted butter. Bake for about 20-25 minutes, or until golden brown and crispy.

Remove from oven and immediately dip each triangle into the cooled syrup. Let them soak for a few seconds, then place on a wire rack to drain.

In a pot, heat the milk over medium heat until it starts to steam.

In a separate bowl, whisk together the sugar and semolina.Slowly pour the semolina mixture into the hot milk, whisking constantly to prevent lumps.

Continue to cook, stirring constantly, until the mixture thickens.Remove from heat and let it cool slightly.
In  a bowl, whisk the eggs until frothy.
Temper the eggs by adding a small amount of the hot semolina mixture to the eggs, whisking continuously.

Slowly add the tempered egg mixture back into the pot, whisking constantly.

Return the pot to low heat and cook for a few more minutes, stirring constantly.Remove from heat, stir in the vanilla extract and butter, and let the custard cool completely.

Once the triangles and custard have cooled, gently open each triangle and fill with the custard using a piping bag or a spoon. Top with ground nuts if desired.

Serve immediately or refrigerate until ready to serve.