I normally use filo that I purchase from Odysea in London (some filo sold in supermarkets is thick and the texture is a little rubbery when cooked). The Odysea packet 450g and has 10-12 sheets measuring approx. 36 x 45cm each. Depending on what filo you use, the size and number of sheets may differ.
The triangles are often finished with whipped cream piped over a thick custard cream but I prefer the lighter Napoleon cream inside the triangle and so I blend the whipped cream into the custard cream and finish with just pistachios or other nuts. This recipe makes 30-36 trigona.
The trigona crisp up better when cooked in a fan assisted oven.
Ingredients
- 1 packet of Odysea filo kroustas
- 200g butter, melted
For the cream
- 150g caster sugar
- 75g cornflour
- 2 large eggs, whole
- 5 large egg yolks
- 650ml full flat milk
- 500ml double cream
- 2 tbsp vanilla extract
For the syrup
- 450g caster sugar
- 50g glycose
- 300ml water
- 1 cinnamon stick
- 1 strip of lemon peel, 1 x 3cm
To serve
- Chopped pistachio or other nuts
Method
Start by making the Napoleon cream. Put the milk and 300ml of the double cream in a saucepan and heat to boiling point.
In a bowl, whisk the sugar, cornflour, the egg and the egg yolks. Add the hot milk to the mixed eggs slowly whisking all the time to avoid curdling and when all the milk has been mixed in, return it to the saucepan and cook stirring continuously till thickened. When bubbles start surfacing, remove the saucepan from the heat and cover the surface of the cream with a piece of clingfilm ensuring that no air gets to it so that it does not form a skin. When cool, transfer to the fridge.
In another bowl, beat the remaining double cream with the vanilla to a soft peak consistency and keep in the fridge till needed.
Melt the butter in a bowl in a microwave and have ready to brush the filo with.
Preheat the oven to 170 0 C, fan assisted.
To make the filo triangles, spread one sheet of filo on a work surface and cut into 3 long strips. Each strip will be just over 12cm wide. Using a brush, drizzle the filo with some melted butter. Place a second filo strip over the first and drizzle again with some butter. Take one corner of the double strip and fold it to meet the side of the strip so that a triangle is formed. Continue folding with a light touch as you don’t want the layers to stick too much to each other till the whole strip has been used. Cut each triangle in half so as to have two open triangles. Take small pieces of baking paper, crumple them up and fill the triangles so that they stay open during baking. Place the triangles on a baking tin lined with a silicone mat or baking paper. Continue using the filo this way till you have 30 -36 triangles.
Bake the triangles for 18-20 minutes or until golden.
For the syrup, put all the ingredients in a saucepan over a medium heat until the sugar is melted. Increase the temperature, bring to the boil and cook the syrup for 2 minutes. Remove from the heat.
Drop the triangles into the hot syrup for a few seconds, remove with a spider ladle and leave to cool on a wire rack. Remove the baking paper.
Take the two creams out of the fridge. Using an electrical mixer, whisk the egg cream to make it light and fluffy. Fold the double cream into it and transfer to a pipping bag.
Cut a 1cm wide opening and fill the triangles. Sprinkle with oughly chopped pistachio or other nuts and serve.