Trigona Recipe

Trigona Recipe

Ingredients : Serves 4

225 g/8 oz/2 cups walnuts, chopped

100 g/4 oz/2 cups fresh breadcrumbs

5 ml/1 tsp ground cinnamon
350 g/12 oz/1.5 cups caster (superfine) sugar
300 ml/0.5 pt/1.25 cups water
150 ml/0.25 pt clear honey
1 egg yolk
225 g/8 oz filo pastry (paste)
175 g/6 oz/0.75 cup butter or margarine, melted

Method :

Mix together the walnuts, breadcrumbs and cinnamon. Boil 50 g/2 oz of the sugar with 50 ml/2 fl oz of the water and 15 ml/1 tbsp of the honey for 5 minutes. Remove from the heat and stir in the walnut mixture and the egg yolk. Cut the pastry sheets into 13 cm/5 in strips and cover the sheets you are not using with a damp cloth to avoid them drying out while you are working. Brush the pastry strips with butter or margarine, fold in half lengthways and brush again. Place a 5 ml/1 tsp quantity of the filling on one end and fold into a triangle, then fold over and over to the end of the strip. Place the finished triangles on a greased baking (cookie) sheet and brush with the remaining butter. Bake in a preheated oven at 180C/350F/gas mark 4 for 30 minutes until crisp and golden.

To make the sauce, boil the remaining water with the remaining honey and sugar until it thickens to a syrup. Pour the warmed syrup over the triangles.

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