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Almond Triangles
(Trigona)
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| What You Need: |
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3 cups ground blanched almonds
2 cups sugar
1 cup water
3 tablespoons rose water or
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 pound phyllo pastry
3 sticks (¾ pound) unsalted butter, melted, for brushing phyllo
Confectioners' sugar for topping
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| How To Cook: |
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1. Preheat oven to 350°F.
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2. Combine almonds, sugar, water, rose water or vanilla extract, and lemon juice. Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
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3. Cut phyllo sheets into thirds. Cover two-thirds with plastic wrap. Prepare triangles according to directions How to work with "PHYLLO".
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4. Use 1 teaspoon filling for each triangle. Brush triangles with butter and place on an ungreased baking sheet. Bake for 30 minutes, or until golden. Remove from sheet to cool. When slightly cool, sprinkle with confectioners' sugar.
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NOTE:
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Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350°F oven. Bake for 45 minutes, or until golden.
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