Almond Triangles (Trigona)
- Ready In:
- 5hrs 20mins
- Ingredients:
- 8
- Serves:
-
75
ingredients
- 3 cups ground blanched almonds
- 2 cups sugar
- 1 cup water
- 3 tablespoons rose water or 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
-
Pastry
- 1 lb phyllo pastry
- 1 1⁄2 cups unsalted butter, melted, for brushing phyllo
- confectioners' sugar, for topping
directions
- Preheat oven to 350°.
- Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
- Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
- Cut phyllo sheets into thirds.
- Cover two-thirds with PLASTIC WRAP so it doesn’t dry out.
- Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
- Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
- Bake for 30 minutes, or until golden not brown or they are over baked.
- Remove from sheet to cool.
- When slightly cool, sprinkle with confectioners' sugar.
- NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.
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Reviews
-
Delicious! I added another teaspoon of rosewater before rolling up because I love it. I might add a pinch of cinnamon next time too, just to see how it tastes. This was really easy to make and so good. I wish I could have posted a picture (still don't know how). Thanks for sharing this great recipe which I will use again and again. Made for ZWT6.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin