Almond Triangles Trigona Recipes

ALMOND TRIANGLES

Steps:

• Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
• Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
• In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.

ALMOND TRIANGLES (TRIGONA)

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.

ALMOND TRIANGLES

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.

ALMOND TRIANGLES

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.