Bring everything that you are going to use on your worktop

As well as the butter.

Spread out the filo pastry with its short side facing you.

Cut each filo sheet vertically in the middle and brush 1/2 of each with butter.

Fold the other half exactly on top

So that you have a long strip.

Brush all of it well with butter.

Start folding into a triangle as shown in the photo.

Carry on by folding the ends, softly, without pressing the filo down,

In order to create a triangle.

Make sure that the ends fall exactly on the part of the piece that's at the bottom.

Make minor corrections if something is left out of place.

Continue by folding until you finish.

If there is anything that sticks out, brush the edges with a little water and fold softly, forming the triangle.

Carry on with the rest of the filo sheets in the same way and spread them out in a baking tray, after having brushed them well with butter on all sides.

Bake in the oven at 220°C at first until they puff and then lower to 200°C until they get golden brown. Take care, they burn easily.

When they cool, take a triangle and make a deep opening at one end.

Do the same with all triangles, carefully, making sure that you don't ruin its shape.

Meanwhile, place all the ingredients for the syrup to boil for 5 minutes.

Turn the heat off and dip the triangles in the hot syrup, tuning them carefully on all sides so that they absorb it well.

Place them back in the baking tray and pour what syrup is left on top. Set them aside overnight to absorb it.

On the next day, fill a pastry bag with pastry cream and fill the triangles carefully so that they don't break. Stack them carefully on a platter or a baking tray so that they don't get messy.

If you like you can decorate the top side of the opening with whipped cream, sprinkle with pistachios or almonds, whatever you fancy.

They are ready for enjoyng!!! Good luck.