Almond Pastry Triangles - Trigona
User Reviews
5
Almond Pastry Triangles - Trigona
Description
This dessert features a filling prepared by gently boiling ground almonds with sugar, water, semolina, lemon juice, and vanilla bean seeds, creating a fragrant, textured almond paste. Eggs are incorporated to bind the mixture before assembly. The filling rests as the oven heats to 350°F (180°C).
The phyllo dough is handled carefully to maintain moisture, with layers brushed in melted butter to yield crispiness and color. Each triangle is formed by placing spoonfuls of filling onto stacked phyllo sheets and folding into a precise isosceles triangle shape, which ensures uniform baking and a visually appealing finished pastry.
Baking crisps the phyllo while cooking the filling to set, resulting in a tender, crisp contrast between layers and filling. A sprinkle of powdered sugar finishes the pastries for a touch of sweetness. These pastries work well as an elegant dessert or accompaniment to tea or coffee.
Using fresh lemon juice and vanilla enhances the flavor, while careful handling of phyllo prevents drying. Variations may substitute regular semolina flour for coarse semolina and vanilla extract for the bean pod. The shape folding technique is important for consistent results.
Ingredients
- 3.5 cups almonds 500 gr, blanched
- 2¼ cups cane sugar 500 gr
- ⅔ cup semolina coarse
- 1 vanilla bean pod
- 1 lemon juiced
- 16 oz phyllo pastry One packet of phyllo #4, 14" x 18", thin
- 1 cup butter melted
- ½ cup powdered sugar
Instructions
- Ground the almonds in a food processor or with a mortar and pestle. Avoid grinding them too much. Go for medium-small pieces.
- Place the sugar and 1 cup of water in a large pot over medium heat. Stir for sugar to melt.
- Add the ground almonds and stir.
- When the mixture starts to boil add the semolina, juice from the lemon and vanilla beans seeds. Stir well and remove from heat.
- Add the eggs, one at a time while stirring well. The filling is ready. Set aside and prepare the phyllo.
- Heat the oven to 180°C / 350°F
- Divide and cut the phyllo roll into five equal pieces.
- Unfold only one of the rolls and keep the rest under a damp towel to keep them moist. Open up the roll and keep the phyllo sheets stacked on top of each other.Start with the one on top.
- Brush some melted butter on all the phyllo surface.
- Place a full teaspoon of the almond filling approximately 2.5 inches (6 cm) in from the edge, centered.
- Very gently lift the upper left corner and fold down diagonally, creating an isosceles triangle shape. Some extra phyllo will hang outside the shape. It will be folded with the next step.
- Hold the triangle gently and fold up this time up, diagonally. Repeat the same sequence to fold the rest of the triangle.Place finished triangles on a parchment paper-lined baking sheets.
- Brush a tiny amount of butter on top of each triangle to keep them moist while you are folding the rest.
- Bake for 20 minutes at 180°C / 350°F, or until triangles are light golden.
- Sprinkle powdered sugar all over triangles. Enjoy!
Notes
- Use fresh lemon juice instead of bottled for better flavor as pasteurized juice can alter taste.
- Vanilla bean pods add depth but can be substituted with one teaspoon vanilla extract.
- Phyllo pastry sheets vary in thickness; the thinnest sheets, such as phyllo #4, are ideal for this dessert.
- Coarse semolina is traditional, but regular semolina flour can be substituted if needed.
- Fold the pastries into isosceles triangles for even baking and proper shape; step-by-step guidance helps achieve this.
- Nutritional info is estimated and can vary based on exact ingredient brands and types.
Nutrition Information
Show DetailsNutrition Facts
Serving: 55pieces
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 80mg | 3% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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