Allow them to cool for 5 minutes before removing the scrunched baking paper. Carefully dip each Trigona into the syrup making sure to pour some of the syrup in between the Fillo Pastry layers. Drain any excess syrup and set aside.
Assembling the Trigona
Transfer half of the custard to a piping bag and cut the tip of the piping bag so you have a hole approximately 1.5cm in diameter. Insert the piping bag into the trigona, squeeze whilst moving outward in a smooth motion for a seamless piped look. Repeat with remaining custard and Fillo Pastry shells.
