Almond Triangles (trigona)

Total Time: 5 hrs 20 mins Preparation Time: 30 mins Cook Time: 4 hrs 50 mins

Ingredients

• Servings: 75
• 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 lb phyllo pastry
• 1 1/2 cups unsalted butter, melted, for brushing phyllo
• confectioners' sugar, for topping

Recipe

• 1 preheat oven to 350°.
• 2 combine almonds, sugar, water, rose water or vanilla extract, and lemon juice in saucepan.
• 3 cook over low heat, stirring constantly, until mixture becomes thick and pasty.
• 4 cut phyllo sheets into thirds.
• 5 cover two-thirds with plastic wrap so it doesn’t dry out.
• 6 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.
• 7 brush triangles with butter and place on an ungreased baking sheet, seam side down.
• 8 bake for 30 minutes, or until golden not brown or they are over baked.
• 9 remove from sheet to cool.
• 10 when slightly cool, sprinkle with confectioners' sugar.
• 11 note: triangles can be frozen, unbaked. when ready to use, place unthawed in a preheated 350° oven. bake for 45 minutes, or until golden.