Almond Pastry Triangles

A flaky dessert from the island of Chios, taken from Greece: The Cookbook
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Preparation time: 30 minutes
Cooking time: 15-20 minutes
Makes 25-30 triangles

Ingredients

5 tablespoons melted clarified butter
3 cups (375 g / 13 oz) finely ground almonds
generous 1 cup (225 g / 8 oz) superfine (caster) sugar
1/4 teaspoon ground mastic
1 tablespoon freshly squeezed lemon juice
2 teaspoons orange flower water
1 egg plus 1 yolk, lightly beaten
9 oz (250 g) ready-made phyllo (filo)
confectioners’ (icing) sugar, for dusting

Method

Preheat the oven to 350°F (180°C / Gas Mark 4) and brush a baking pan with melted butter.

Combine the ground almonds, sugar, and mastic in a bowl. Add the lemon juice, orange flower water, and beaten eggs and fold in to make a loose but not runny batter, adding more orange flower water, if necessary.

Spread out the phyllo sheets and cut into 2-inch (5-cm) wide strips. Brush each strip with melted butter. Put 1 tablespoon of the filling at 1 end of each strip, lift the bottom corner over to the side and continue to fold into small triangles.

Put the triangles side by side into the prepared pan, brushing each with melted butter. Bake for 15–20 minutes, or until golden. Dust with confectioners’ sugar and let cool.

BUY GREECE: THE COOKBOOK

Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.