Trigona Panoramatos (Τρίγωνα Πανοράματος) from Thessaloniki

Trigona Panoramatos are Thessaloniki's pastry by surname, born in Panorama and known by the crackle of syruped phyllo around cold vanilla custard. They are not ordinary triangles of phyllo. They are hollow cones, baked until gold, dipped in syrup, drained, then filled from the wide mouth so the custard sits proud and pale against the amber shell.

The one rule is service. Keep the shells and the custard separate until the last moment. Phyllo loves moisture, too much, the poor thing, and custard will soften those fine layers faster than you think. Fill to order and you get the proper contrast: cold cream, sweet syrup, crisp points that break cleanly under your teeth.

This is special-occasion Thessaloniki food, the box you carry carefully to a name-day table or buy after a walk up in Panorama. I don't invent it. I find it, I test it, I write it down. Here the numbers are only there so your first tray comes out like something you would be proud to serve.