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Flaky phyllo cones filled with vanilla custard cream. The pastry shop icon of Thessaloniki — served since the 1950s.
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ingredients
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🥐 PASTRY
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8 sheets phyllo pastry
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½ cup unsalted butter, melted
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Metal cone molds (or make from foil)
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🥛 CUSTARD
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2 cups heavy cream
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½ cup whole milk
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4 egg yolks
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½ cup sugar
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3 tbsp cornstarch
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1 tsp vanilla extract
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🍯 FINISH
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Powdered sugar
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Ground cinnamon
Thessaloniki
Trigona Panoramatos
Crispy phyllo triangles filled with cream.
Flaky phyllo cones filled with vanilla custard cream. The pastry shop icon of Thessaloniki — served since the 1950s.
Ingredients
— 🥐 PASTRY
— 8 sheets phyllo pastry
— ½ cup unsalted butter, melted
— Metal cone molds (or make from foil)
🥛 CUSTARD
— 2 cups heavy cream
— ½ cup whole milk
— 4 egg yolks
— ½ cup sugar
— 3 tbsp cornstarch
— 1 tsp vanilla extract
🍯 FINISH
— Powdered sugar
— Ground cinnamon
Prep
🍳 EQUIPMENT
— Cone molds — buy or make from foil rolled into cones.
— Preheat oven to 375°F.
Method
STEP 1 — MAKE CUSTARD
— Whisk egg yolks, sugar, and cornstarch until pale.
— Heat cream and milk together to a simmer.
— Slowly whisk hot cream into egg mixture.
— Return to saucepan.
— Cook over medium heat, stirring constantly, until thick.
— Add vanilla.
— Cool completely with plastic wrap pressed on the surface.
— Then whip briefly with a hand mixer until smooth.
STEP 2 — MAKE CONES
— Cut phyllo into strips — 5cm wide.
— Brush strip with melted butter.
— Wrap around a cone mold, overlapping slightly.
— Place on lined baking sheet.
— Brush generously with butter.
STEP 3 — BAKE
— Bake at 375°F for 12–15 minutes until golden.
— Cool completely before removing molds.
👉 Remove molds carefully while still slightly warm — easier than fully cold.
STEP 4 — FILL & SERVE
— Pipe or spoon custard into each cone.
— Dust with powdered sugar and cinnamon.
— Serve immediately.
Chef's Note: The custard must be completely cold before filling — warm custard softens the phyllo immediately. Patience here.