Trigona Panoramatos with Honey and Almonds

Ingredients

• 12 sheets of phyllo dough 12 sheets of phyllo dough
• 1 cup (100g) almonds, finely crushed 1 cup (100g) almonds, finely crushed
• 1/2 cup (120ml) honey, plus extra for drizzling 1/2 cup (120ml) honey, plus extra for drizzling
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 26g (Sugars: 14g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a bowl, combine the crushed almonds, honey, ground cinnamon, and vanilla extract. Mix well until the filling is evenly combined.
3. 3.
   Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 6 buttered phyllo sheets.
4. 4.
   Cut the stack of phyllo sheets into 3 equal strips lengthwise.
5. 5.
   Take one strip and place a spoonful of the almond filling at the bottom corner. Fold the phyllo strip diagonally to form a triangle, enclosing the filling. Continue folding the strip in a triangular shape until you reach the end. Repeat with the remaining strips and filling.
6. 6.
   Place the filled triangles on the prepared baking sheet and brush the tops with melted butter.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the trigona are golden brown and crispy.
8. 8.
   Remove from the oven and let them cool for a few minutes. Drizzle with honey and dust with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to finely crush the almonds for a smooth filling.
• Phyllo dough — Keep the phyllo dough covered with a damp cloth while working with it to prevent it from drying out.
• Honey — Use a good quality Greek honey for an authentic flavor.
• Butter — Clarified butter can be used instead of regular butter for a richer taste.
• Cinnamon — Adjust the amount of cinnamon according to your personal preference.

Tips & Tricks

• To achieve a crispier texture, brush the trigona with a little extra butter before baking.
• For a variation, add a sprinkle of finely chopped pistachios to the filling for an extra burst of color and flavor.
• Serve the trigona warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a sweeter taste, drizzle the trigona with additional honey just before serving.
• Store any leftover trigona in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Trigona Panoramatos as a sweet ending to a Greek-inspired meal. Arrange them on a platter and dust with powdered sugar for an elegant presentation. They can be enjoyed on their own or paired with a cup of Greek coffee or a glass of sweet dessert wine.

Presentation advice

Arrange the golden trigona on a decorative serving platter, allowing their triangular shape to create an eye-catching display. Dust them with a generous amount of powdered sugar for an elegant touch. Garnish the platter with a sprig of fresh mint or a drizzle of honey for an added visual appeal.