Recipe for Trigona Thessalonikis – Greek Almond Custard Triangles
Trigona Thessalonikis Ingredients:
1 1/2 sticks butter (10 tablespoons), melted
5 1/4 cups blanched and slivered almonds
3 1/3 cups water
3 1/4 cups granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 pounds filo
Add the almonds to a food processor and pulse until completely ground.
Place a medium-sized saucepan on a burner that has been set to medium and the water and sugar. Heat until the mixture comes to a boil. Be sure to stir the sugar and water together constantly so that the sugar fully dissolves. Once the mixture boils, reduce the heat to medium-low and simmer the mixture, uncovered, for 10 minutes. Keep stirring the mixture while it simmers.
After ten minutes, stir in the almonds. Raise the heat to medium and bring the mixture to a boil once again. Once it boils, remove the pan from the heat and let it cool all the way through. Once it is cool, stir in the eggs and the vanilla extract until it is well combined. Your mixture is ready to place in the filo.
Preheat oven to 350 degrees Fahrenheit.
Cut the filo into strips that are 8 inches long. Lay two strips on top of each other and brush with butter. Place 1 tablespoon of the custard mixture at the bottom of the strip in the center. Fold the filo over it in threes (like you are folding a letter). Fold the filo up from the bottom into a triangle shape and brush the top with butter. Place on an ungreased baking sheet. Continue the process until all the custard is used.
Place the baking sheet in the center of the preheated oven. Bake until golden brown, which should take 30-35 minutes. Let cool completely before serving.