Triangles with Almonds

These almond triangles combine crisp pastry with a sweet, aromatic almond filling. Serve them with tea or coffee as a small dessert.

Ingredients

• 8 sheets of filo pastry
• 200 g ground almonds
• 75 g sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water
• 40 g melted butter, plus extra for brushing
• Honey and flaked almonds, for finishing

Preparation

1. Preheat the oven to 180°C.
2. Combine the ground almonds, sugar, cinnamon, orange blossom water, and melted butter. Mix until the filling holds together when pressed.
3. Cut the filo pastry into long strips. Keep unused sheets covered with a slightly damp cloth so they do not dry out.
4. Place a spoonful of almond filling near one end of each strip. Fold the corner diagonally over the filling, then continue folding from side to side to form a compact triangle.
5. Arrange the triangles on a baking sheet and brush them lightly with melted butter.
6. Bake for 15–20 minutes, or until crisp and evenly golden.
7. While still warm, brush with a little honey and sprinkle with flaked almonds. Allow to cool slightly before serving.

Tips

• Do not overfill the pastry, or the triangles may open during baking.
• A little finely grated orange or lemon zest can be added to the almond mixture.
• Store cooled triangles in an airtight container to help preserve their crisp texture.
• Almonds are a tree-nut allergen, and filo pastry generally contains wheat.