To prepare these amazing phyllo triangle pastries (trigona Panoramatos), start by making the syrup. In a pan add the sugar and water and bring to the boil; the syrup is ready, as soon as the sugar dissolves. Leave aside to cool down for a while.

Unroll the phyllo dough from the plastic sleeve and place on a working surface. Using a sharp knife cut the sheets of phyllo in three lanes (cut the shorter side in three lanes) and set aside. Lay one piece on the working surface (shorter side facing you) and using a cooking brush drizzle with melted butter.

Spread one more sheet on top and drizzle with some more butter. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used.

Cut the triangle in the middle to form two little triangles. Wrinkle some parchment paper into a little ball. Expand with your fingers the phyllo triangle to make an opening and place inside the paper ball. Continue with the rest phyllo sheets.

Line a large baking tray with parchment paper, place the phyllo triangles on top and brush them with melted butter. Bake in preheated oven at 160C for about 30 minutes, until nicely coloured.

As soon as you turn them out of the oven, remove the parchment paper from the inside of the phyllo triangles and dip them in the cold syrup, turning them sides; remove with a slotted spoon and set aside to cool down.

Prepare the custard for the pastries. In a pan add 700g/ 24 ounces milk, the sugar and vanilla extract to bring to the boil.

In a bowl add 250g/ 9.5 ounces milk and the egg yolks; whisk to combine. Add the flour in the bowl and whisk to combine. As soon as the milk comes to the boil, remove from the heat and ladle slowly 1/3 of the milk into the flour mixture and whisk.

Place the pan with the milk again on the stove and turn the heat down to medium. Add the flour mixture into the pan with the remaining warm milk; whisk continuously, until the mixture has thickened and is smooth and creamy. Remove the pan from the stove, add the butter and stir.

Pour the custard in a large tray, cover with some plastic wrap (the plastic wrarp should be touching the custard, so that it doesn't form a crust) and place in the fridge to cool.

Put the cold heavy cream into a mixer's bowl, add the sugar and beat into whipped cream.

Remove the custard from the fridge, add the whipped cream and fold gently to combine.

Using a pastry bag, fill the triangles with custard and garnish chopped nuts. Enjoy!