Almond Triangles Trigona Recipes

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ALMOND TRIANGLES (TRIGONA)



Almond Triangles (Trigona) image

Greek cookies from alleasyrecipes.com Posting for ZWT. To defrost the phyllo, leave the unopened package in the refrigerator overnight and it will be ready to use the next day. Do NOT thaw at room temperature because the sheets then have a tendency to stick to each other. One of the difficulties of working with phyllo is that it tends to dry out very quickly once exposed to air. Thus SPEED is of the essence. Before unrolling the phyllo, make sure that you have a large area to work on and that ALL your ingredients and utensils are at hand: baking pans, a pastry brush, the filling, wax paper on counter, and, most important, the melted, but not browned, butter that will be used to top each individual sheet. If you are going to bake the phyllo pastry immediately, your oven should be preheated. To better understand how to make the triangles, look at the wonderful diagrams found at http://www.alleasyrecipes.com/glossary/phyllo.asp

Provided by WiGal

Categories     Dessert

Time 5h20m

Yield 75 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 105, Fat 7, SaturatedFat 2.6, Cholesterol 9.8, Sodium 31.4, Carbohydrate 9.7, Fiber 0.7, Sugar 5.6, Protein 1.7

ALMOND TRIANGLES



Almond Triangles image

Number Of Ingredients 7

non-stick cooking spray
1/4 cup (1/2 stick) unsalted butter , cut into small pieces
1/4 cup granulated sugar
1 tablespoon whipped cream
1 tablespoon light corn syrup
3/4 cup sliced almonds
1/4 cup rolled oats

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Lightly coat the paper with a nonstick vegetable spray. Combine the butter, sugar, whipping cream, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce the heat to medium and add the almonds and oats blend well. Cook for 3 minutes, stirring constantly. Using a metal spatula, spread the almond mixture onto the prepared baking sheet and form into an 8- by 6-inch rectangle (it does not have to be exact). Bake for 8 to 9 minutes or until the almond mixture begins to spread and turns brown. Remove the baking sheet from the oven and place it on a cooling rack. When cool, place another baking sheet over the baked almond triangle, and invert the baking sheet. Cut into triangles (or break into irregular shapes). Store the almond triangles in an airtight container for two to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ALMOND TRIANGLES



Almond Triangles image

Number Of Ingredients 7

non-stick cooking spray
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 tablespoon whipped cream
1 tablespoon light corn syrup
3/4 cup sliced almonds
1/4 cup rolled oats

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Lightly coat the paper with a nonstick vegetable spray. Combine the butter, sugar, whipping cream, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce the heat to medium and add the almonds and oats blend well. Cook for 3 minutes, stirring constantly. Using a metal spatula, spread the almond mixture onto the prepared baking sheet and form into an 8- by 6-inch rectangle (it does not have to be exact). Bake for 8 to 9 minutes or until the almond mixture begins to spread and turns brown. Remove the baking sheet from the oven and place it on a cooling rack. When cool, place another baking sheet over the baked almond triangle, and invert the baking sheet. Cut into triangles (or break into irregular shapes). Store the almond triangles in an airtight container for two to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE ALMOND TRIANGLES



Chocolate Almond Triangles image

I got this recipe out of a Woman's Day magazine at work. It calls for Nabisco Famous Wafer cookies but I have never heard of them so I would use some other chocolate cookies. I haven't made these yet but they look decedant.

Provided by Zaney1

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7

36 chocolate wafer cookies
5 tablespoons unsalted butter, melted
1 (14 ounce) bag sweetened flaked coconut, about 5 1/3 cups
1 (14 ounce) can sweetened condensed milk
4 egg whites
1 1/4 cups sliced almonds
1 1/4 cups bittersweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Line a 9x13 pan with non stick foil that extends over the edges of the pan.
  • Pulse cookies in a food processors until they are fine crumbs.
  • Pulse in melted butter until evenly mixed.
  • Press crumbs into the bottom of the foil lined pan.
  • Bake 8 minutes.
  • While the crust in baking, combine coconut, sweetened condensed milk and egg whites in a large bowl.
  • Fold in 1 cup of sliced almonds.
  • Remove pan from oven.
  • Sprinkle bottom evenly with chocolate chips.
  • Gently spoon coconut mixture on top.
  • Spread evenly with a fork to keep it textured.
  • Sprinkle top with remaining sliced almonds.
  • Bake 30-35 minutes until top is set and golden brown.
  • Let cool completely in pan on wire rack.
  • Lift foil by ends onto cutting board.
  • Cut into 12 squares and cut each square into 2 triangles.

Nutrition Facts : Calories 261, Fat 17, SaturatedFat 10.4, Cholesterol 12.2, Sodium 137.6, Carbohydrate 26.5, Fiber 2.8, Sugar 19.1, Protein 4.9

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