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5.0 from 24 votes

Almond Pastry Triangles - Trigona

Almond pastry triangles - Trigona are a delicious holiday Greek dessert flavored with vanilla and lemon, and baked until crispy perfection. 

Prep Time
1 hr 30 mins
Cook Time
30 mins
Servings: 55 pieces
Calories: 145 kcal
Course: Dessert , Others
Cuisine: Greek

Ingredients

  • 3.5 cups blanched almonds 500 gr
  • 2¼ cups cane sugar 500 gr
  • ⅔ cup coarse semolina
  • 1 vanilla bean pod
  • 1 lemon juiced
  • 16 oz thin phyllo pastry One packet of phyllo #4, 14" x 18"
  • 1 cup butter melted
  • ½ cup powdered sugar

Instructions

    Cup of Yum
  1. Ground the almonds in a food processor or with a mortar and pestle. Avoid grinding them too much. Go for medium-small pieces.
  2. Place the sugar and 1 cup of water in a large pot over medium heat. Stir for sugar to melt.
  3. Add the ground almonds and stir.
  4. When the mixture starts to boil add the semolina, juice from the lemon and vanilla beans seeds. Stir well and remove from heat.
  5. Add the eggs, one at a time while stirring well. The filling is ready. Set aside and prepare the phyllo.
  6. Heat the oven to 180°C / 350°F
  7. Divide and cut the phyllo roll into five equal pieces.
  8. 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. 
  9. Brush some melted butter on all the phyllo surface.
  10. Place a full teaspoon of the almond filling approximately 2.5 inches (6 cm) in from the edge, centered.
  11. 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.
  12. 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.
  13. Brush a tiny amount of butter on top of each triangle to keep them moist while you are folding the rest.
  14. Bake for 20 minutes at 180°C / 350°F, or until triangles are light golden.
  15. Sprinkle powdered sugar all over triangles. Enjoy!

Notes

  • Fresh Direct.
  • Fresh Direct.
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  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  • Phyllo pastry sheets come in a variety of thicknesses.  The thinnest ones are ideal for desserts such as these almond pastry triangles and baklava. I get #4 like this one from Fresh Direct.
  • You can substitute the vanilla bean pod with one teaspoon of vanilla extract.
  • I prefer using fresh juice from a real lemon. Bottled lemon juice is pasteurized. The process involved quick heating and cooling which changes the flavor.
  • Substitute coarse semolina with regular semolina flour.
  • The perfect shape for these is an isosceles triangle, which is a triangle with all sides equal in length. 
  • Check the post for step-by-step images on how to fold them into perfectly shaped isosceles triangles. 

Nutrition Information

Calories 145kcal (7%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Sodium 80mg (3%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 149IU (3%) Vitamin C 1mg (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 55pieces

Amount Per Serving

Calories 145

% 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.