Panorama Cream-Filled Fried Phyllo Cones

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A beloved specialty from the Panorama district of Thessaloniki in northern Greece, these crispy golden phyllo cones are filled with chilled semolina custard and whipped cream, then drizzled with fragrant honey syrup. Sold from street carts and bakeries across Macedonia, they are pure indulgence in every bite.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 40 gCarbs
• 1 gFiber
• 23 gSugar
• 6 gProtein
• 195 mgSodium
• 130 mgPotassium
• 95 mgCalcium
• 1.4 mgIron
• 0 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the phyllo cones

• 1 package (16 oz / 450 g) thin #4 phyllo dough, thawed overnight in the fridge
• 1 cup (225 g) unsalted butter, melted
• 1 strip of lemon peel, for frying (optional)
• Vegetable oil, for deep-frying (about 4 cups)

For the semolina cream filling

• 3 cups (720 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (55 g) fine semolina
• 2 large egg yolks
• 1 tsp pure vanilla extract
• 1 tbsp unsalted butter
• Pinch of fine sea salt

For the honey syrup

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1/4 cup (60 ml) Greek thyme honey
• 1 cinnamon stick
• 1 strip lemon peel
• 1 tsp fresh lemon juice

For assembly and topping

• 1 cup (240 ml) cold heavy whipping cream
• 1 tbsp powdered sugar
• Ground cinnamon, for dusting
• Chopped unsalted pistachios, optional

Directions

1. Make the syrup first: combine sugar, water, honey, cinnamon stick, and lemon peel in a small saucepan. Bring to a boil over medium heat, then reduce to a gentle simmer and cook 8 minutes until slightly thickened. Stir in lemon juice, remove the cinnamon and peel, and let cool completely to room temperature (or chill in the fridge).
2. Make the cream filling: warm the milk with sugar and salt in a saucepan over medium heat until steaming and just beginning to bubble at the edges. In a separate bowl whisk the semolina with the egg yolks until smooth, then slowly pour the hot milk into the semolina mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, whisking nonstop, for 5 to 7 minutes until the custard thickens and bubbles. Off the heat, whisk in the butter and vanilla. Press plastic wrap directly onto the surface and chill until completely cold, about 1 hour.
3. Prepare the phyllo: unroll the phyllo on a clean surface and keep the stack covered with a slightly damp kitchen towel at all times. Trim the long sheets into 3-inch (7.5 cm) wide strips using a sharp knife.
4. Shape the cones: take one phyllo strip and brush lightly with melted butter. Lay a second strip on top and brush again. Wrap the layered strip around a metal cone mold (about 5 inches tall), starting at the tip and overlapping as you spiral upward. Brush the outside generously with melted butter. Place seam-side down on a tray. Repeat with the remaining phyllo.
5. Fry the cones: heat about 3 inches of oil in a heavy pot to 340 to 350°F (170 to 175°C). Fry 3 to 4 cones at a time, seam-side down, for 2 to 3 minutes until deeply golden and crisp, turning once. Drain on a paper-towel-lined rack and let cool completely before gently twisting the metal mold out of each cone.
6. Whip the cream: beat the heavy cream with the powdered sugar until soft, pillowy peaks form. Transfer to a piping bag fitted with a star tip if desired.
7. Fill the cones: spoon or pipe the chilled semolina cream into each cone, filling it about three-quarters full, then top with a generous swirl of whipped cream.
8. Serve immediately: arrange the cones on a platter, drizzle generously with the cold honey syrup, dust with cinnamon, and sprinkle with pistachios if using. Best eaten the day they are filled.

Cook’s Notes

• Always keep phyllo covered with a barely damp towel; even a few minutes of exposure will make it brittle and impossible to work with.
• The syrup must be ice cold before drizzling on crisp phyllo and fresh cream, or it will melt the whipped cream and make the cones soggy.
• If you cannot find metal cone molds, shape cones from heavy-duty aluminum foil wrapped in parchment and secured with a toothpick; oil them well before wrapping.
• For the most authentic Thessaloniki flavor, use Greek thyme honey rather than a generic clover or wildflower variety.
• Fry only 3 to 4 cones at a time so the oil temperature stays steady and the phyllo stays shatteringly crisp rather than greasy.

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