Trigona panoramatos (cream-filled phyllo cones)

Heat the milk in a saucepan with half the sugar, which keeps the milk from burning.

Whisk the yolks, cornstarch, remaining sugar and heavy cream until smooth.

When the milk is scalding, slowly whisk it into the egg mixture, then return everything to the saucepan.

Over medium heat, whisk constantly until it boils and thickens quickly; turn off the heat.

Whisk in the vanilla and the butter until melted; transfer to a bowl, straining if wanted for a silkier cream.

Cover lightly with plastic wrap, cool to room temperature and refrigerate; it keeps two days.

For the syrup, bring the sugar, water and cinnamon stick to a boil, whisking until the sugar dissolves; off the heat stir in the vanilla. Cool completely; it keeps two days refrigerated.

Brush a sheet of filo generously with melted butter, top with a second and butter it; fold in half and then into a triangle, and cut in half into two triangles.

Tuck a crumpled ball of parchment into each cone to hold it open; set on a parchment-lined tray and brush with more butter.

Bake at 320F for about 25 to 30 minutes until golden and crisp; underbaked they will not be crisp, overbaked they burn.

Remove the parchment; dunk each cone quickly in the cool syrup and drain on the tray or a rack.

Whip the heavy cream with powdered sugar and a splash of vanilla until creamy.

Pipe pastry cream into each cone three quarters full, finish with whipped cream and sprinkle with chopped pistachios.